Tomato Aspic Salad
Yield
4 nice folksPrep
20 minCook
5 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 |
|---|---|---|---|
| ½ | cup |
water
|
|
| 1 | tablespoon |
gelatin, unflavored
granulated |
*
|
| 1 ½ | cups |
tomato juice
>or<, 1 1/2 c v8 juice |
|
| 1 ½ | teaspoons |
lemon juice
fresh, >or<, 1 1/2 ts hot pepper sauce |
|
| ½ | teaspoon |
onions
minced |
|
| 1 | x |
lettuce
crisp |
*
|
| 1 | x |
green bell peppers
strips, (red, yellow comb w green) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
water
|
|
| 15 | ml |
gelatin, unflavored
granulated |
*
|
| 355 | ml |
tomato juice
>or<, 1 1/2 c v8 juice |
|
| 7.5 | ml |
lemon juice
fresh, >or<, 1 1/2 ts hot pepper sauce |
|
| 2.5 | ml |
onions
minced |
|
| 1 | x |
lettuce
crisp |
*
|
| 1 | x |
green bell peppers
strips, (red, yellow comb w green) |
*
|
Directions
Measure cold water into a small saucepan; sprinkle gelatin on top.
Stir over low heat 3 to 4 minutes, or until gelatin is completely, dissolved except lettuce abd green pepper.
Mix well. Chill until firm.
Unmold on crisp lettuce and garnish with green peppers.
(I used red and yellow also for this mold and will be nice for summer time.)
