Jello Salad
Yield
6 servingsPrep
25 minCook
0 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
jello
lemon |
|
| ¼ | cup |
tomato juice
hot |
|
| 1 | cup |
water
boiling |
|
| 2 | large |
eggs
boiled, finely chopped |
|
| 2 | large |
eggs
hard boiled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
jello
lemon |
|
| 59 | ml |
tomato juice
hot |
|
| 237 | ml |
water
boiling |
|
| 2 | large |
eggs
boiled, finely chopped |
|
| 2 | large |
eggs
hard boiled |
|
Directions
Brush jello mold with salad oil.
In bowl mix jello with the water and hot tomato juice, let cool and set until it starts to thicken then add the 2 chopped boiled eggs.
Put the other 2 boiled eggs cut lengthwise in the bottom of the jello mold and pour the jello mixture in.
Refrigerate until set. Unmould on a bed of lettuce.
