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Pink Salad Recipe

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This recipe for Pink Salad, by , is from Mt. Calvary Church Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Michaela Forst

Category:
Category:

Ingredients:  
Ingredients:  
1 cup (8 oz.) small-curd cottage cheese
1 box (3 oz) Strawberry jello (or flavor of your choice)
1 can (11 oz) mandarin oranges, drained
1 cup unsweetened crushed pineapple, drained
1/2 c. chopped pecans, optional
1 carton (8 oz) frozen whipped topping, thawed

Directions:
Directions:
In a bowl, combine the cottage cheese and jello; mix well. Stir in oranges, pineapple and pecans. Just before serving, fold in the whipped topping.

Number Of Servings:
Number Of Servings:
8

 

 

 

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