Gooseberry Salad


  • 1 package lime gelatin (3 oz.)
  • 1 package lemon gelatin (3 oz.)
  • 2 Tbsp. sugar
  • 2 cups water (boiling)
  • 1 tsp. vinegar
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  • 1 cup chopped celery
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup chopped pecans
  • 1 can gooseberries (16 oz.)


Mix the two packages of gelatin with the water, sugar and vinegar. Chill until partially set. Drain the gooseberries, reserving the juice. To the juice, add enough water to make 1 1/2 cups of liquid. Add this to the gelatin, along with the celery, cheese, pecans and berries. Refrigerate.

By Robin from Washington, IA


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