Tangy Cucumber Gelatin Recipe
A friend shared this recipe with me years ago. She had a vegetable garden and always had a good yield of cucumbers. This pleasant, comforting salad is the right amount for one or two. The cucumber and green onions give a nice texture contrast and refreshing crunch. -Bernadeane McWilliam, Decatur, Illinois
- 1 package (3 ounces) lemon gelatin
- 1/2 cup boiling water
- 1 medium cucumber, peeled and diced
- 4 green onions, chopped
- 1 cup (8 ounces) 4% cottage cheese
- 1/2 cup mayonnaise
- In a bowl, dissolve gelatin in boiling water. Add the cucumber and onions. Stir in cottage cheese and mayonnaise until blended. Pour into two 1-1/2-cup molds coated with cooking spray. Refrigerate overnight or until set. Unmold just before serving. Yield: 2 servings.
Originally published as Tangy Cucumber Gelatin in Reminisce January/February 2002, p50
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