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Salad >> Butterfly Salad
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Salad >> Butterfly Salad

 

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
Preparation:
Dissolve 1 Packet Lemon Jelly In 2 Cups Boiling Water And Let It Cool.
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.
Chill Remaining Jelly Until Semi-set And Then Whisk Until Fluffy.
Add ½ Cup Mayonnaise, ½ Cup Chopped Carrot, Capsicum, And Radish, 2 Tbsp Chopped Onions And ¼ Cup Cream Cheese.
Adjust Seasoning And Color, Keeping It Lighter Than The First Layer.
Pour Over The First Layer.
Chill And Pour Onto A Flat, Round Serving Dish.
Cut Into Half And Place The Two Rounded Sides Together.
Decorate By Placing A Small Carrot For The Body.
Place The Salad And Greens And Flowers Made Out Of Vegetables Around The Butterfly.


You can serve with your family and friends.
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