Borscht Salad Recipe

• 1 (1 pound 4 ounce.) can crushed pineapple
• 1 (6 ounce.) raspberry Jello
• 1 1/2 c. boiling water
• 1 (1 lb.) can cubed beets
• 3 tbsp. cider vinegar
• 1 teaspoon dry dill weed
• Dash salt
• 1 c. minced celery
• Dairy lowfat sour cream
• Dill weed for garnish

1. Drain pineapple, reserving syrup.
2. Dissolve Jello in boiling water.
3. Stir in beets with liquid, vinegar, dill, salt and reserved pineapple liquid.
4. Refrigeratetill syrupy.
5. Mix in celery and pineapple.
6. Pour into 2 qt mold.
7. Refrigeratetill hard.
8. Top with lowfat sour cream and a sprinkle of dill weed.
9. Serves 8.

pineapple, raspberry jello, boiling water, cubed beets, cider vinegar, dill, salt, celery, sour cream

Taken from cookeatshare.com/recipes/borscht-salad-49747 (may not work)