Monday, February 18, 2013

A Salad Fit For A Spring! By Linda Kozar

Although many people are still in the clutches of winter's wind, ice and snow, where I live, there are signs of spring. Tender shoots are inching up, wildflowers are beginning to bloom. My lemon and lime trees are laden with fragrant blossoms. Even the doves are cooing--heralding the arrival of a glorious spring.

And with the arrival of spring, my favorite season, my thoughts turn to the foods of that special interlude between winter and summer. Below is a recipe given to me by my mother-in-law. We first sampled it at her home in Ohio one spring, though spring in Ohio is often unpredictable and less than the temperate springs we am accustomed to in the southern clime.

I hope you enjoy this dish as much as we do!

Strawberry Nut Salad

1 large package strawberry gelatin
1 cup boiling water
2 packages frozen sliced strawberries (10 oz.)
1 (20 oz.) can crushed pineapple
3 bananas mashed
1 cup coarsely chopped nuts
1 pint sour cream (lightly whipped)

Make this salad one day before serving. Combine gelatin with boiling water and stir until dissolved. Fold in all at once--strawberries with juice, drained pineapples, bananas and walnuts. Put half fruit/gelatin mixture into pan as a first layer. Refrigerate until firm (1-1/2 hours) Spread evenly with sour cream. Gently spoon on other half of fruit/gelatin mixture. Refrigerate. Enjoy!

Linda P. Kozar, Author


  1. Sounds amazing - at first I thought you were going to do the Strawberry Pretzle salad!

    ~Nancy Jill


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