Tuesday, June 2, 2009

{soups-salads-and-salad-dressings} Molded Vegetable Salad



Molded Vegetable Salad
Serves 6
1 package lemon flavored gelatin
1 cup boiling water
1 cup ice cold water
2 cups finely diced raw vegetables cucumbers, carrots, celery, radishes,
green pepper
2 teaspoons grated onion
3/4 teaspoon salt
1/4 teaspoon paprika
lettuce
mayonnaise
Stir together gelatin and hot water. When it is dissolved combine with the
cold water. Let it chill while you cut up the vegetables. Use the suggested
vegetables or substitute any others you happen to have on hand except
tomatoes. There to juicy. If you have more of one than the other it doesn't
matter. You could use a little cabbage to make the 2 cups if needed. Add the
grated onion, salt and paprika. As soon as the gelatin mixture has begun to
thicken add the vegetables and stir it all together. The gelatin must be
chilled first for two reasons. If its warm it will make the vegetables limp
and if its to thin the vegetables will rise to the top. Pour the salad in to
one large mold or six individual ones. At serving time unmold on lettuce and
serve with mayonnaise.
From The Beany Malone Cookbook

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