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Christmas Vegetable Salad Mold

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Recipe

 

Yield

6 servings

Prep

30 min

Cook

15 min

Ready

170 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 tablespoon gelatin, unflavored
granulated
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½ cup water
cold
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1 cup chicken broth
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½ teaspoon salt
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½ teaspoon dill weed
dried
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1 teaspoon sugar
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1 cup yogurt, low-fat
1 cup green bell peppers
finely chopped
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½ cup radishes
sliced, quartered
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¼ cup scallions, spring or green onions
chopped finely
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2 tablespoons parsley leaves
snipped fresh
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1 x lettuce leaves
crisp
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Ingredients

Amount Measure Ingredient Features
15 ml gelatin, unflavored
granulated
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118 ml water
cold
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237 ml chicken broth
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2.5 ml salt
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2.5 ml dill weed
dried
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5 ml sugar
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237 ml yogurt, low-fat
237 ml green bell peppers
finely chopped
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118 ml radishes
sliced, quartered
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59 ml scallions, spring or green onions
chopped finely
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3E+1 ml parsley leaves
snipped fresh
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1 x lettuce leaves
crisp
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 5021% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 287mg 12%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 5% Vitamin C 39%
Calcium 9% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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