In a small pan, put in the
gelatin and the pineapple juice. Let set for a few minutes to soften. Heat to dissolve. Do
not let gelatin burn. Set aside.
In a pan, add honey, dry mustard, vinegar and egg. Cook over
medium heat until thick, stirring constantly. Remove from heat and add the gelatin
mixture. Now, add the rest of the ingredients and mix well. Put mixture into a mold and
refrigerate until firm. Unmold on a platter that has been covered with lettuce. Serve
Note: 2 cups of cooked peas may be added to the recipe. It makes
a different salad. Your choice.
This recipe provides calcium, magnesium, potassium, Omega 3,
(thought to protect against heart disease), iron, zinc, copper, inositol, chromium, beta
carotene, Vitamins A, D, C, E, K, as well as the B vitamins.