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. 
   
  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