Congealed spring salad
Last updated 6/12/2012 1:17:34 AM. Recipe ID 48004. Report a problem with this recipe.
Title: Congealed spring salad
Yield: 12 Servings
2 pk (3-oz) lemon-flavored
1 3/4 c Boiling water
2 c Cold water
1 tb Salt
3 tb Vinegar
1 1/2 c Finely chopped carrots
1 3/4 c Finely chopped cabbage
1 1/2 c Finely chopped spinach
1 ts Finely chopped onion
Dissolve gelatin in boiling water. Add cold water, salt, and vinegar.
Divide mixture into three parts. Chill first part and when it begins
to thicken, add carrots, and pour into an oiled loaf mold; chill
until firm. Repeat with second part, adding cabbage for second layer;
pour onto firm layer in mold; chill until firm. To chilled and
thickened third part, add spinach and onion and pour onto firm
gelatin. Chill until firm. Unmold on salad greens. Slice and serve
with mayonnaise or salad dressing. Yield: 12 servings.
From , by the
editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's
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