Best Creamy Molded Vegetable Salad Recipes
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
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 :
CREAMY SUMMER VEGETABLE SALAD
Mother made this salad whenever we barbecued. It's easy to fix, goes well with meat or chicken and is a good way to utilize garden vegetables.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 16 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 81 calories, Fat 5g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 116mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
CREAMY STRAWBERRY GELATIN MINI MOLDS
Jazzed gelatin takes on a new look with trendy new mini molds.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 245, Carbohydrate 27 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 180 mg
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
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
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