Butterfly Salad Recipe

Ingredients

• Lemon jelly . . . . . . 1 packet
• Chopped carrots . . ½ cup
• Lemon juice . . . . . . 1 tbsp
• Chopped capsicum . ½ cup
• Green coloring . . . . ½
• Chopped radish . . . ½ cup
• Mayonnaise . . . . . . ½ cup
• Chopped onions . . . 2 tbsp
• Cream cheese . . . . ¼

How to make Butterfly Salad

1. Dissolve 1 packet lemon jelly in 2 cups boiling water and let it cool.
2. Add 1 tbsp lemon juice, ½ tsp green coloring, salt and pepper and pour 1 cup of this into a lightly oiled 8-inch pan and let it chill.
3. Chill remaining jelly until semi-set and then whisk until fluffy.
4. Add ½ cup mayonnaise, ½ cup chopped carrot, capsicum, and radish, 2 tbsp chopped onions and ¼ cup cream cheese.
5. Adjust seasoning and color, keeping it lighter than the first layer.
6. Pour over the first layer.
7. Chill and pour onto a flat, round serving dish.
8. Cut into half and place the two rounded sides together.
9. Decorate by placing a small carrot for the body.
10. Place the salad and greens and flowers made out of vegetables around the butterfly.