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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