Molded Vegetable Salad

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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