Beet Salad Supreme |
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1 large or 2 small boxes raspberry Jell-O
1 1/2 cups hot water (may use part juice)
1/4 cup vinegar
2 cans julienne beets, drained
1 small can crushed pineapple, drained well
3 tablespoons lemon juice
1 tablespoon granulated sugar
Dissolve Jell-O in hot water. Stir in vinegar. Let set until slightly firm.
Add remaining ingredients. Pour into large flat mold.
To serve, top with a mixture of sour cream and mayonnaise.