1. Dissolve lemon gelatin in 1-1/4 cups boiling water; cool slightly.
Combine sour cream, mayonnaise, sugar, and lemon juice. Blend mixture into
lemon gelatin. Chill until slightly thickened, about 1 hour - and fold in
apples and pecans.
2. Meanwhile, dissolve orange gelatin in 1 cup boiling water. Add apple
juice. Pour 2/3 cup of liquid into a 6-cup ring mold. Chill until set but
not firm, about 30 minutes. Chill remaining orange gelatin mixture until
3. Spoon lemon gelatin mixture over orange gelatin in mold and top with
remaining orange gelatin. Chill until firm - at least 4 hours but overnight
if possible to insure a very firm salad and one that will unmold easily.
Comments on Apple-Pecan Salad Recipe:
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This recipe is very low-sodium with 126.08mg per serving and low-cholesterol with 5mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, MSG, Sulfites, Natural Sweeteners, Fructose Malabsorption, Pecan, Apple allergies.