Waldorf Mold
Yield
3 servingsPrep
15 minCook
0 minReady
2 hrsLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
lemon
|
*
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
water
boiling |
|
| ¾ | cup |
water
boiling |
|
| 2 | teaspoons |
vinegar
|
|
| ¾ | cup |
celery
diced |
|
| 1 | cup |
apples
diced |
*
|
| ¼ | cup |
walnuts
chopped |
|
| ¼ | cup |
mayonnaise
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
lemon
|
*
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
water
boiling |
|
| 177 | ml |
water
boiling |
|
| 1E+1 | ml |
vinegar
|
|
| 177 | ml |
celery
diced |
|
| 237 | ml |
apples
diced |
*
|
| 59 | ml |
walnuts
chopped |
|
| 59 | ml |
mayonnaise
|
|
Directions
Dissolve Jell-O and salt in boiling water.
Add cold water and vinegar.
Chill until very thick. Fold in celery, apples, walnuts and mayonnaise.
Spoon into individual molds or a 1-quart mold.
Chill until firm.
Unmold and serve with cheese balls if desired.
