Creamy Molded Vegetable Salad

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READY IN: 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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