Corned Beef Salad

Robbie M. Alford, Central Office

  • 1 package lemon Jello®
  • 1 3/4 cup boiling water
  • 1 cup mayonnaise
  • 1 Tbsp sugar
  • 1 (12 oz) can corned beef
  • 3/4 cup chopped celery
  • 1/2 green pepper, chopped
  • 1/2 onion, grated
  • 1 Tbsp lemon juice
  • 1 cup pecans, chopped
  • 1/2 tsp salt
  • 3 hard cooked eggs, diced

Dissolve Jello® in water. Chill. Beat with electric mixer until foamy. Blend in mayonnaise. Beat well. Add sugar. Fold in remaining ingredients.

Pour into mold. Refrigerate overnight.

Cut and serve on lettuce leaf. Delicious, unusual item for a salad plate!

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