Salad Recipes - Californian Fruit and Rice for Pork

Ingredients

• 425 g/15 oz/1 large can crushed pineapple, drained, reserving the juice

• 300 g/11 oz/1 small can mandarin oranges, drained, reserving the juice

• 1 packet lemon jelly (jello)

• 2 carrots, grated

• 50 g/2 oz/1/3 cup seedless (pitless) raisins

• 2 spring onions (scallions), finely chopped

• 225 g/8 oz/2 cups cooked long-grain rice

• Cos (romaine) lettuce leaves

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Method:

1. Put the juice from the pineapple and mandarins in a measuring jug.

2. Use to dissolve the jelly according to the packet directions, adding water if necessary.

3. Mix the pineapple, mandarin oranges, carrots, raisins and spring onions together in a large jelly mould (mold).

4. Pour over half the jelly and leave to set. Mix the remaining jelly with the cooked rice.

5. Spoon over the set fruit and chili again until set. Dip briefly in hot water.

6. Turn out on to a serving dish and garnish with the lettuce leaves. Serve with grilled (broiled) pork chops or spare ribs.