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Molded Vegetable Salad

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
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    8 servings


  • 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


  • 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.

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