Best Molded Vegetable Salad Recipes

Molded Vegetable Salad image

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

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

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 :

Molded Vegetable Salad image

Provided by Molly53

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

1 (3 ounce) package lemon gelatin
1 cup water, boiling
2 tablespoons cider vinegar
2 tablespoons tarragon vinegar
1/2 teaspoon salt
3/4 cup water, cold
1 -2 cup vegetables (use any combination of vegetables of your choice or see suggested combinations below)

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 image

Provided by Hey Jude

Categories Peppers

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 cups cold water
2 tablespoons unflavored gelatin (2 pkg)
1/2 cup sugar
1/2 teaspoon salt
1/3 cup vinegar
2 tablespoons lemon juice
1 1/2 cups salad dressing or 1 1/2 cups mayonnaise
yellow food coloring or green food coloring (optional)
1 cup shredded cabbage
2 medium carrots, shredded
1 stalk celery, sliced
1 green pepper
lettuce leaf

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