Jellied Venison Salad
Yield
6 servingsPrep
20 minCook
0 minReady
55 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
gelatin, unflavored
unflavored |
*
|
| ½ | cup |
water
cold |
|
| 1 | each |
bouillon
cube |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
gelatin, unflavored
unflavored |
*
|
| 118 | ml |
water
cold |
|
| 1 | each |
bouillon
cube |
* |
Directions
Soak gelatin in cold water.
Dissolve bouillon cube and gelatin in boiling water.
Add vinegar and salt.
Cool this mixture and when just beginning to set add the rest of ingredients.
Pour into individual molds or greased 8-inch square baking dish .
Chill and serve on a bed of lettuce with mayonnaise.
