Prep 1 hr
Cook 0 mins
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.
- 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)
- 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.