Cardinal Salad
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 3 ounces lemon Jell-O gelatin (the smaller box of the two)
- 1 cup boiling water
- 3⁄4 cup beet juice (from the canned beets)
- 3 tablespoons cider vinegar
- 1⁄2 teaspoon salt
- 1 tablespoon horseradish
- 3⁄4 cup diced celery
- 1 cup diced beet (canned)
- 2 teaspoons grated onions (or a tad more if you wish)
- mayonnaise
directions
- Dissolve the Jello in the boiling water.
- Add the beet juice, vinegar, salt, grated onion and horseradish.
- Chill until partially set.
- Fold in the celery and beets.
- Chill until firm.
- Unmold and serve with mayonnaise on the side.
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RECIPE SUBMITTED BY
I'm finally posting recipes after years of using this site. I want to be able to access treasured recipes without lugging a ton of books south with me when I move to Lake Chapala in Mexico.
Recently retired after 35 years teaching Algebra to 8th graders. I learned to cook at my mother's knee (and Julia Child expanded my vision). She was a 1st generation Swedish-American. Christmas was when we immersed outselves in the Swedish culture and food. Many of the recipes I have recently posted are from her hand-written notes and recipes. My one real regret is that she would never write down the "juice" she used to make pickled herring.
Favorite cookbook? I have over 100 or so. I love reading recipes.
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