Molded Vegetable Salad
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 8 servings.
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
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
-
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.
Nutrition Facts
1/2 cup: 38 calories, 0 fat, 0 cholesterol, 77mg sodium, 8g carbohydrate, 2g protein. Diabetic Exchanges: 1-1/2 vegetable.
© 2024 RDA Enthusiast Brands, LLC