Best Molded Tomato Salad Recipes

Grandma's Molded Tomato Salad image

Provided by Pam Ellingson

Time 1h15m

Number Of Ingredients 9

2 c canned diced tomatoes with juice about one 1 lb can.
2 3 oz packages of lemon gelatin
1 c diced celery
1 c diced cucumber
1/2 c finely chopped green pepper
2 Tbsp grated or very finely diced onion
1/4 c sour cream
1 c mayonnaise
1 Tbsp horseradish (cream style)

Steps:

1. In a medium to large saucepan, heat tomatoes to just boiling and add gelatin. Stir until gelatin is dissolved. Remove from heat and chill until slightly thickened, usually between 45 minutes to one hour. Check occasionally so it doesn't set too much.
2. When thickened, stir in the remaining ingredients thoroughly and pour into a lightly oiled 6 cup mold or 9x15 baking pan. Chill til completely set.
3. To serve, unmold on lettuce leaf lined plate. Or if in a baking pan, cut into squares and serve.

Molded Tomato Salad image

Number Of Ingredients 16

1 envelope unflavored jello
1/4 cup water cold
2 cups vegetable juice
1 tablespoon red wine vinegar
Several drops Tabasco® pepper sauce
1/2 green bell pepper, minced
2 tomatoes medium, peeled, seeded, and chopped
4 ounces cucumbers peeled, seeded, and shredded
1/4 cup onion minced
* Part two.
12 ounces avocado dip thawed
1/4 cup mayonnaise real
1/4 cup sour cream
1 tablespoon lemon juice fresh
Tabasco® pepper sauce to taste
Crisped lettuce leaves for garnish

Steps:

1. In small saucepan, soften gelatin in cold water blend in juice, vinegar and several drops Tabasco®. Heat and stir until gelatin dissolves. Chill until partially set. Fold in green pepper, tomatoes, cucumber, and onion. Pour into a 4-cup mold. Chill until firm.Dressing:*Combine avocado dip, mayonnaise, sour cream, lemon juice, and Tabasco® in small bowl and chill. Unmold salad onto serving platter surround with lettuce leaves and serve dressing separately.

Nutrition Facts : Nutritional Facts Serves