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Christmas Vegetable Salad Mold

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Submitted by txlizzard

YIELD

6 servings

PREP

30 min

COOK

15 min

READY

170 min

Ingredients

1 15
TABLESPOON ML GELATIN, UNFLAVORED
granulated *
½ 118
CUP ML WATER
cold
1 237
CUP ML CHICKEN BROTH
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML DILL WEED
dried
1 5
TEASPOON ML SUGAR
1 237
1 237
CUP ML GREEN BELL PEPPERS
finely chopped
½ 118
CUP ML RADISHES
sliced, quartered
¼ 59
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
chopped finely
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
snipped fresh
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 50 21% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
 

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