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Name: Chinese Tea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: Chinese
Ingredients: 1 5-oz can waterchestnuts sliced; 1 9-oz can crushed pineapple; 1 11-oz can mandarin oranges; 1 c tea Hot freshly brewed; 1 3-oz package orange gelatin; 1 c Reserved fruit juices

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INGREDIENTS

1 5-oz can waterchestnuts ; sliced
1 9-oz can crushed pineapple
1 11-oz can mandarin oranges
1 c tea ; Hot freshly brewed
1 3-oz package orange gelatin
1 c Reserved fruit juices

Servings

INSTRUCTIONS

MMMMM--------------------------DRESSING------------------------------- 1/2 c Mayonnaise 1/2 c Whipped cream 2 To 3 tablespoons freshly -grated orange rind Drain oranges and pineapple, reserving juices. Set fruit aside. Dissolve gelatin in tea. Add reserved fruit juices to which orange juice has been added, if necessary, to make one cup. Chill until the consistency of egg whites. Stir in reserved fruit and water chestnuts. Pour mixture into a four-cup mold. Chill several hours. Combine dressing ingredients. Unmold salad onto a bed of lettuce, and serve with dressing. Yield: 6 to 8 Prep Time: 15 to 20 minutes Chilling Time: several hours Typed in MMFormat by cjhartlin@msn.com Source: Atlanta Cooknotes. Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" on Feb 14, 1999

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Chinese Tea Salad

1 5-oz can waterchestnuts sliced
1 9-oz can crushed pineapple
1 11-oz can mandarin oranges
1 c tea Hot freshly brewed
1 3-oz package orange gelatin
1 c Reserved fruit juices

MMMMM--------------------------DRESSING-------------------------------    1/2 c  Mayonnaise    1/2 c  Whipped cream      2    To 3 tablespoons freshly           -grated orange rind   Drain oranges and pineapple, reserving juices.  Set fruit aside.  Dissolve gelatin in tea.  Add reserved fruit juices to which orange  juice has been added, if necessary, to make one cup. Chill until the  consistency of egg whites.  Stir in reserved fruit and water  chestnuts. Pour mixture into a four-cup mold. Chill several hours.  Combine dressing ingredients. Unmold salad onto a bed of lettuce, and  serve with dressing. Yield: 6 to 8 Prep Time: 15 to 20 minutes  Chilling Time: several hours Typed in MMFormat by cjhartlin@msn.com  Source: Atlanta Cooknotes.    Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin"  <cjhartlin@email.msn.com> on Feb 14, 1999

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Nutrition

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Serving Size: 1 Serving (168g)
Recipe Makes: 6

Calories: 65
Calories from Fat: 1 (2%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 16.5mg		1 %
Potassium 161mg		4 %
Total Carbohydrate 16.5g		5 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 15.2g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 65

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