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Rainbow Salad

Golden Circle Rainbow Salad Recipe
Golden Circle Rainbow Salad Recipe

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Pineapple Pieces
  • 1 x 450g can GOLDEN CIRCLE Beetroot Slices
  • tomatoes
  • cucumber
  • celery
  • shredded carrot
  •  

    Rice-Cheese Mould

  • 1 cup cooked rice
  • ½ cup grated tasty cheese
  • 2 chopped hard-cooked eggs
  • 1 tablespoon prepared mayonnaise
  • 1 teaspoon gelatine
  • 1 tablespoon boiling water
  • salt
Measurements guide

Product used

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Pineapple Pieces
  • 1 x 450g can GOLDEN CIRCLE Beetroot Slices
  • tomatoes
  • cucumber
  • celery
  • shredded carrot
  •  

    Rice-Cheese Mould

  • 1 cup cooked rice
  • ½ cup grated tasty cheese
  • 2 chopped hard-cooked eggs
  • 1 tablespoon prepared mayonnaise
  • 1 teaspoon gelatine
  • 1 tablespoon boiling water
  • salt
Measurements guide

Product used

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Pineapple Pieces
  • 1 x 450g can GOLDEN CIRCLE Beetroot Slices
  • tomatoes
  • cucumber
  • celery
  • shredded carrot
  •  

    Rice-Cheese Mould

  • 1 cup cooked rice
  • ½ cup grated tasty cheese
  • 2 chopped hard-cooked eggs
  • 1 tablespoon prepared mayonnaise
  • 1 teaspoon gelatine
  • 1 tablespoon boiling water
  • salt
Measurements guide

Method

For the rice-cheese mould: blend together rice, cheese, eggs, mayonnaise, gelatine dissolved in boiling water and salt to taste. Pack into wet mould. Chill until firm.

 

For the salad: cut celery into short pieces, slit lengthwise and place in iced water to curl. Shred carrot. Slice cucumber. Cut tomato in wedge shapes. Arrange sliced beetroot, tomato, carrot, pineapple pieces, celery and cucumber in neat rings around chilled mould and serve.

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