MOLDED VEGETABLE SALAD
In times past, every party table would be accessorized with a glistening molded salad. To bump up the flavor of this salad, sub tomato juice for the water. From the Mississippi Valley chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 55, Sodium 261.4, Carbohydrate 12.8, Sugar 12.2, Protein 1.1
CREAMY MOLDED VEGETABLE SALAD
Another recipe posted for a request for recipes using gelatin. Haven't tried it, found it in a Pillsbury cookbook. Prep time approximate and doesn't include firming up time in fridge.
Provided by Hey Jude
Categories Peppers
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 192.1, Fat 6.2, SaturatedFat 1.9, Cholesterol 36.3, Sodium 690.2, Carbohydrate 30.3, Fiber 1.3, Sugar 24.5, Protein 5.3
VEGETABLE JELLO MOLD
I got this recipe from a hospital cafeteria in about 1994 and still make it once or twice a year. Great for potlucks, my friends always ask for the recipe.
Provided by JOYCE GIBSON
Categories Gelatin Salads
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Mix jello (small packages), hot water, salad dressing and vinegar. Let stand in refrigerator until thickened, about 1 hour. Beat well and add vegetables. Let set in refrigerator until firm, about 4 hours.
COOL CUCUMBER MOLDED SALAD
Yummy cool cucumber molded salad. We have this in the winter and it is so refreshing.
Provided by Miner Trish
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 4h20m
Yield 6
Number Of Ingredients 7
Steps:
- Place the shredded cucumber in a colander to drain. In a medium bowl, whisk together the gelatin mix and hot water until gelatin has dissolved. Mix in the sugar, salt and vinegar. Set aside to cool until it starts to set, about 1 hour.
- When the gelatin has thickened, stir in the mayonnaise, and fold in the drained cucumber. Transfer to a mold or serving bowl, and chill for 3 hours, or until set.
Nutrition Facts : Calories 197.7 calories, Carbohydrate 16.5 g, Cholesterol 7 mg, Fat 14.6 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 2.2 g, Sodium 168.7 mg, Sugar 15.2 g
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