Molded Vegetable Salad Recipe

5 1
Molded Vegetable Salad Recipe
Molded Vegetable Salad Recipe photo by Taste of Home
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Molded Vegetable Salad Recipe

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5 1
Publisher Photo
I FOUND this recipe years ago in an old cookbook. By using different colored gelatins, it blends in well with special holiday dinners. Of course, I use lime for our St. Patrick's Day celebration. Whatever the holiday, this salad is a big hit and there's seldom any leftover. -Pauline Albert, Catasauqua, Pennsylvania
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 package (6 ounces) lime gelatin
  • 1/4 teaspoon salt, optional
  • 1-1/2 cups boiling water
  • 3/4 cup cold water
  • 3 tablespoons vinegar
  • 1 cup chopped celery
  • 1 cup chopped tomato
  • 1 cup thinly shredded lettuce
  • 3/4 cup thinly sliced radishes
  • 1/4 cup finely chopped green pepper
  • 4 teaspoons grated onion
  • Dash pepper

Directions

In a bowl, dissolve gelatin and salt if desired in boiling water. Add the cold water and vinegar. Chill until partially set. Fold in remaining ingredients. Pour into a 4-cup mold that has been lightly coated with cooking spray. Chill until firm. Unmold onto a serving platter. Yield: 8 servings.
Originally published as Molded Vegetable Salad in Reminisce March/April 1998, p49

Nutritional Facts

1/2 cup: 38 calories, 0 fat (0 saturated fat), 0 cholesterol, 77mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1-1/2 vegetable.

  • 1 package (6 ounces) lime gelatin
  • 1/4 teaspoon salt, optional
  • 1-1/2 cups boiling water
  • 3/4 cup cold water
  • 3 tablespoons vinegar
  • 1 cup chopped celery
  • 1 cup chopped tomato
  • 1 cup thinly shredded lettuce
  • 3/4 cup thinly sliced radishes
  • 1/4 cup finely chopped green pepper
  • 4 teaspoons grated onion
  • Dash pepper
  1. In a bowl, dissolve gelatin and salt if desired in boiling water. Add the cold water and vinegar. Chill until partially set. Fold in remaining ingredients. Pour into a 4-cup mold that has been lightly coated with cooking spray. Chill until firm. Unmold onto a serving platter. Yield: 8 servings.
Originally published as Molded Vegetable Salad in Reminisce March/April 1998, p49

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