---------- Recipe via Meal-Master (tm) v8.02
       Title: Exotic Salad with Pineapple Figs
  Categories: Fruits, Salads
       Yield: 8 tiny molds
       2 pk Lime-flavored gelatin
       1 c  Boiling water
       1 c  Crushed pineapple
            -- and its syrup
     1/2 c  Thin-sliced coconut
     1/2 c  Chopped walnut halves
            -OR- pecan halves
   Plan on sliced chicken or turkey or cold pork, the salad mold and Pineapple
   Figs for an appetizing luncheon. For Pineapple Figs, place about 20
   California dried figs in a saucepan with 1 No. 2 can of pineapple juice, 2
   slices lemon, and 1 cup sugar.  Bring to a boil, lower heat to simmer,
   cover and cook for 30 minutes.  Chill before serving with Exotic Salad.
   Stir gelatin into hot water and stir until dissolved.  Add remaining
   ingredients.  Place in individual molds.  Chill.  Turn out on salad
   greens, top with mayonnaise and sprinkling of coconut.
   Source: 48 Family Favorites with California Figs
   Reprinted with the permission of The California Fig Advisory Board
   Electronic format courtesy of Karen Mintzias