Christmas Vegetable Salad Mold
Yield
6 servingsPrep
30 minCook
15 minReady
170 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
gelatin, unflavored
granulated |
*
|
| ½ | cup |
water
cold |
|
| 1 | cup |
chicken broth
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
dill weed
dried |
|
| 1 | teaspoon |
sugar
|
|
| 1 | cup |
yogurt, low-fat
|
|
| 1 | cup |
green bell peppers
finely chopped |
|
| ½ | cup |
radishes
sliced, quartered |
|
| ¼ | cup |
scallions, spring or green onions
chopped finely |
|
| 2 | tablespoons |
parsley leaves
snipped fresh |
|
| 1 | x |
lettuce leaves
crisp |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
gelatin, unflavored
granulated |
*
|
| 118 | ml |
water
cold |
|
| 237 | ml |
chicken broth
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
dill weed
dried |
|
| 5 | ml |
sugar
|
|
| 237 | ml |
yogurt, low-fat
|
|
| 237 | ml |
green bell peppers
finely chopped |
|
| 118 | ml |
radishes
sliced, quartered |
|
| 59 | ml |
scallions, spring or green onions
chopped finely |
|
| 3E+1 | ml |
parsley leaves
snipped fresh |
|
| 1 | x |
lettuce leaves
crisp |
*
|
Directions
Combine gelatin and cold water in a saucepan.
Slowly heat over low heat, stirring constantly until gelatin is clear and liquid.
Add chicken broth, salt, dill weed, and sugar; mix well.
Chill until it is of the consistency of unbeaten egg whites.
Fold in remaining ingredients except lettuce; mix carefully.
Turn into one 3-cup mold or six ½-cup molds.
Cover lightly with clear plastic wrap.
Chill until set unmold on crisp lettuce.
