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Title: Emerald Salad
Categories: Salad Gelatin Vegetable Southern
Yield: 6 Servings
| 1 | pk | Line-flavored gelatin; 3oz. |
| 3/4 | c | Hot water |
| 3/4 | c | Cucmber; shredded, unpeeled |
| 2 | tb | Onion; grated |
| 1 | c | Cottage cheese; cream-style |
| 1 | c | Mayonnaise |
| 1/3 | c | Almonds; slivered, blanched |
| Endive or parsley |
Dissolve gelatin in hot water. Chill until slighlty thick.
Combine cucumber and onion; drain well. Add cottage cheese, mayonnaise, and almonds; fold into gelatin mixture. Pour inot an 8-inch square dish; chill until firm.
To serve, cut into squares, and garnish with endive.
SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.
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