Savory Vegetable Medley Jell O Mold Recipes

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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



Vegetable Jello Mold image

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.

3 pkg lemon or lime jello
3 c hot water
3/4 c miracle whip salad dressing
2 Tbsp cider vinegar
4 1/2 c cabbage, chopped
1/2 c onion, chopped
1 c celery, chopped
1 green pepper, chopped

SAVORY JELL-O® MOLD

Try something different at your next dinner party with our Savory JELL-O® Mold recipe. You'll adore the flavor combinations when mayo, veggies, and your favorite gelatin combine in our Savory JELL-O® Mold.

Provided by My Food and Family

Categories     Recipes

Time 5h15m

Yield 10 servings

Number Of Ingredients 8



Savory JELL-O® Mold image

Steps:

  • Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cold water and vinegar. Reserve 2-3/4 cups gelatin at room temperature. Refrigerate remaining gelatin 1 hour or until thickened.
  • Stir carrots into thickened gelatin; pour into 6-cup mold sprayed with cooking spray. Refrigerate 15 min. or until gelatin is set but not firm.
  • Add 1 cup of the reserved gelatin to mayo in medium bowl; whisk until blended. Spoon over gelatin layer in mold. Refrigerate 30 min. or until gelatin is set but not firm. Stir zucchini and onions into remaining reserved gelatin; spoon over gelatin layers in mold.
  • Refrigerate gelatin 3 hours or until firm. Unmold onto plate before serving.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

2 cups boiling water
2 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin
1-1/2 cups cold water
3 Tbsp. HEINZ Distilled White Vinegar
1-1/4 cups shredded carrots
1/2 cup KRAFT Real Mayo
1 cup shredded zucchini
2 green onions, sliced

SAVORY VEGETABLE MEDLEY JELL-O MOLD

Long a dessert favorite, lemon JELL-O lends its bright, refreshing flavor to this savory vegetable medley mold.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 5 servings

Number Of Ingredients 7



Savory Vegetable Medley JELL-O Mold image

Steps:

  • Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water and vinegar. Refrigerate 1 hour or until thickened.
  • Stir vegetables into gelatin; pour into 4-cup mold sprayed with cooking spray.
  • Refrigerate 3 hours or until firm. Unmold onto plate before serving.

Nutrition Facts : Calories 80, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

1 cup boiling water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 cup cold water
1 Tbsp. HEINZ Distilled White Vinegar
3/4 cup finely chopped celery
1/2 cup shredded carrots
1/4 cup finely chopped green peppers

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

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12



Molded Vegetable Salad image

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.

Nutrition Facts :

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

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