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Mini Molded Salads Recipe

My homemaker club is proud to say we've never served a dish more than once at our monthly meetings. That's quite an accomplishment—considering we've been together 43 years! They're still talking about this one-of-a-kind salad.

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7 Servings
Prep: 30 min. + chilling

Ingredients

2 packages (3 ounces each) lemon gelatin
2 cups boiling water
1 package (3 ounces) cream cheese, softened
1 cup heavy whipping cream, divided
1 cup thinly sliced celery
1 cup sliced pimiento-stuffed olives
SHRIMP SAUCE:
2 hard-cooked eggs, chopped
1 cup mayonnaise
1 can (4-1/4 ounces) tiny shrimp, rinsed and drained
1 jar (2 ounces) chopped pimientos, drained
1/4 cup minced fresh parsley
2 tablespoons finely chopped onion
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a bowl, dissolve gelatin in boiling water. Chill until syrupy, about 30 minutes. Meanwhile, beat cream cheese and 1 tablespoon cream in a bowl until smooth.
In another bowl, beat remaining cream until soft peaks form; fold into cream cheese mixture. Fold in the celery, olives and gelatin. Pour into seven 6-oz. custard cups or molds coated with cooking spray; chill until firm.
Combine sauce ingredients. Chill. Unmold salads onto individual plates. Serve with sauce. Yield: 7 servings.

Nutrition Facts: 1 serving (1 each) equals 557 calories, 47 g fat (14 g saturated fat), 168 mg cholesterol, 1,094 mg sodium, 26 g carbohydrate, 1 g fiber, 9 g protein.

Mini Molded Salads published in Home-Style Soups, Salad and Sandwiches Cookbook , p70