Jellied Tomato Salad
Yield
4 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, unflavored
unflavored |
|
| 2 | cups |
tomato juice
unsalted |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
basil
dried, crushed |
*
|
| 1 | teaspoon |
onions
instant, minced |
|
| ¼ | teaspoon |
garlic
instant, minced |
|
| ⅛ | teaspoon |
peppercorns
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, unflavored
unflavored |
|
| 473 | ml |
tomato juice
unsalted |
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
basil
dried, crushed |
*
|
| 5 | ml |
onions
instant, minced |
|
| 1.3 | ml |
garlic
instant, minced |
|
| 0.6 | ml |
peppercorns
|
|
Directions
Sprinkle gelatin over ½ cup tomato juice to soften; set aside.
Combine 1½ cups tomato juice with remaining ingredients in a small saucepan.
Bring to boiling point; reduce heat and simmer, uncovered, 10 minutes.
Strain hot liquid into softened gelatin; stir until gelatin is dissolved.
Pour into a 2 cup mold and chill until firm.
