Recipe: Molded Turkey-Pineapple Salad (with grapes, celery and red pepper, ADA recipe)

MOLDED TURKEY-PINEAPPLE SALAD

1 tbsp. unflavored gelatin powder
1 1/4 cups pineapple juice, divided use
3/4 cup chicken broth
3 cups chopped cooked turkey
1 (8 oz.) can crushed pineapple, drain
20 seedless green grapes, cut in half
1/2 cup finely chopped celery
1/4 cup chopped sweet red pepper
2 tbsp minced green onion

Dissolve the gelatin in 1/4 cup of the pineapple juice. Let sit for 5 minutes.

Boil the chicken broth and pour it over the gelatin. Stir to dissolve. Add the remaining 1 cup of pineapple juice and chill until thickened.

Meanwhile, combine the remaining ingredients in a bowl.

Pour the gelatin mixture over the turkey mixture and pour into a 9x5-inch loaf pan. Refrigerate overnight or at least 4 hours.

Cut into squares and serve on lettuce.

Makes 4 servings (1/4 cup each)

Per serving: 286 calories, 27 grams carbohydrate, 32 grams protein, 6 grams fat, 86 mg sodium, 594 mg potassium, 80 mg cholesterol.

1/4 cup = 4 lean meat, 1 vegetable, 1 1/2 fruit exchange

Source: American Diabetes Association
From: Kelly~WA, 08-03-2000