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Cherry Jubilee Salad Recipe
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19 oz Can pineapple chunks 1 1/2 c Pineapple juice 3 pk Cherry jello 1/2 c London cuvee superieur red 1/2 ts Nutmeg 16 oz Dark sweet cherries drained 1/2 c Chopped pecans Drain pineapple, reserving juice. Heat reserved juice, plus 1-1/2 cups pineapple juice, to boiling. Dissolve 2 pkgs. Jello in juice. Add 1/2 cup London Cuvee Superieur Red and 1/2 teaspoon ground nutmeg. Chill until mixture thickens slightly. Fold in pineapple chunks, drained cherries and 1/2 cup chopped pecans. Pour into 1-1/2 quart mold. Chill until firm. Unmold and serve on salad greens.
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