Creamy Molded Vegetable Salad Recipes

Steps:

• 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.

Steps:

• In a large bowl, combine tomatoes, cucumbers, onion and radishes. In a small bowl, combine the remaining ingredients. Add to vegetables and toss to coat. , Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Steps:

• Spray multi bundt muffin pan with cooking spray. Pour boiling water on gelatin in medium bowl; stir until gelatin is dissolved. Stir in cold water.
• Beat cream cheese into gelatin mixture, using wire whisk, until smooth. (Or place gelatin mixture and cream cheese in blender; cover and blend on medium speed until smooth.) Pour mixture into muffin pan cups. Cover and refrigerate about 1 hour or until firm.
• Unmold gelatin onto tray. Lift each mold with spatula onto plates. Note: The bundt muffin pan used in this recipe, as well as other houseware items, is available in the Betty Crocker® Catalog. Click the link "Catalog Shopping" on the top of this page to shop Betty Crocker online, then search for: mini bundt.

Steps:

• In a medium saucepan, sprinkle gelatin over 1/2 cup of the cold water; stir over low heat until gelatin is dissolved; add sugar, salt, remaining 1 1/2 cups water and lemon juice; stir until sugar is dissolved.
• Remove from heat, add salad dressing and food coloring (if using), stir until well blended; stir in cabbage, carrots and celery.
• Cut part of the green pepper into rings and reserve for later use.
• Chop remaining green pepper and stir into salad.
• Pour into an oiled 6-cup mold; refrigerate until firm, about 4 hours.
• To serve, unmold onto lettuce leaves and garnish with green pepper rings.

Steps:

• Dissolve gelatin in boiling water.
• Add vinegars, salt and cold water; chill.
• When syrupy in consistency, fold in vegetables.
• Pour into any desired mold, either loaf or ring.
• Chill until firm and unmold on salad greens; serve with dressing of your choice.
• Suggested combinations: 1. shredded cabbage, celery, pimiento and green pepper 2. chopped cabbage, celery, and stuffed olives 3. shredded cabbage, celery and lightly cooked peas 4. grated carrot, celery and green bell pepper 5. diced pickled beets, celery, and 2 tablespoons grated horseradish.