Mini Molded Salads Recipe

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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.
TOTAL TIME: Prep: 30 min. + chilling
MAKES:7 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 7 servings


  • 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
  • 2 hard-cooked eggs, chopped
  • 1 cup mayonnaise
  • 1 can (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

Nutritional Facts

1 each: 557 calories, 47g fat (14g saturated fat), 168mg cholesterol, 1094mg sodium, 26g carbohydrate (23g sugars, 1g fiber), 9g protein.


  1. 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.
  2. 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.
  3. Combine sauce ingredients. Chill. Unmold salads onto individual plates. Serve with sauce. Yield: 7 servings.
Originally published as Mini Molded Salads in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p70

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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