Emerald Salad
Yield
6 servingsPrep
10 minCook
0 minReady
10 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, unflavored
lime |
|
| ¾ | cup |
water
hot |
|
| ¾ | cup |
cucumbers
shredded, unpeeled |
|
| 2 | tablespoons |
onions
grated |
|
| 1 | cup |
cottage cheese
cream-style |
*
|
| 1 | cup |
mayonnaise
|
|
| ⅓ | cup |
almonds
slivered, blanched |
*
|
| 1 | x |
parsley leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, unflavored
lime |
|
| 177 | ml |
water
hot |
|
| 177 | ml |
cucumbers
shredded, unpeeled |
|
| 3E+1 | ml |
onions
grated |
|
| 237 | ml |
cottage cheese
cream-style |
*
|
| 237 | ml |
mayonnaise
|
|
| 79 | ml |
almonds
slivered, blanched |
*
|
| 1 | x |
parsley leaves
|
*
|
Directions
Dissolve gelatin in hot water.
Chill until slighlty thick.
Combine cucumber and onion, drain well.
Add cottage cheese, mayonnaise, and almonds, fold into gelatin mixture.
Pour into an 8 inch square dish, chill until firm.
To serve, cut into squares, and garnish with endive.
