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Tangy Cardinal Salad
Ingredients:


 
Recipe Info
Rating: 0
Contributor: admin

 

Directions:

In a bowl, combine the Jello and boiling water, stir until disolved, add 3/4 cup of reserved beet juice and chill slightly.

Add the beets, vinegar, celery, onion, horseradish, and salt and stir until well blended. Transfer the mixture to a large mold, cover with plastic wrap and chill until firm. Serve, unmolded, on the leaves.

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