MINI MOLDED SALADS

Mini Molded Salads image

My homemaker club is proud to say we've never served a dish more than once at our monthly meetings. That's quite an accomplishment-considering we've been together 43 years! They're still talking about this one-of-a-kind salad. -Delores Baumhofer, Montevideo, Minnesota

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 16

Ingredients

2 packages (3 ounces each) lemon gelatin
2 cups boiling water
3 ounces cream cheese, softened
1 cup heavy whipping cream, divided
1 cup thinly sliced celery
1 cup sliced pimiento-stuffed olives
SHRIMP SAUCE:
2 hard-boiled large eggs, finely chopped
1 cup mayonnaise
1 can (4 ounces) tiny shrimp, rinsed and drained
1 jar (2 ounces) chopped pimientos, drained
1/4 cup minced fresh parsley
2 tablespoons finely chopped onion
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a bowl, dissolve gelatin in boiling water. Chill until syrupy, about 30 minutes. Meanwhile, beat cream cheese and 1 tablespoon cream in a bowl until smooth. , In another bowl, beat remaining cream until soft peaks form; fold into cream cheese mixture. Fold in the celery, olives and gelatin. Pour into seven 6-oz. custard cups or molds coated with cooking spray; chill until firm. , Combine sauce ingredients. Chill. Unmold salads onto individual plates. Serve with sauce.

Nutrition Facts : Calories 557 calories, Fat 47g fat (14g saturated fat), Cholesterol 168mg cholesterol, Sodium 1094mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 9g protein.