SUNSET SALAD

1-3 oz. pkg. each-lemon, cherry, and raspberry Jell-O

1-16 oz. can beet strips

1 large can crushed pineapple (20 oz.)

½ cup sweet pickle juice

Drain beets and pineapple. Mix this juice with pickle juice and add enough water to make 5 ¾ cups of liquid. Heat and dissolve Jell-O in liquid. Add beets and pineapple and set in 9” x 13” pan.

Topping:

1 cup mayonnaise

1 Tablespoon each green onion, green pepper, celery, and parsley, diced. Thin with milk if needed.

Nancy Garcia & Pat Harless family recipe