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!





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.