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Eggnog Molded Salad

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Ingredients
  Unflavored gelatin 1 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  Canned sliced pears 16 Ounce (1 Can)
  Lemon gelatin 6 Ounce (1 Package)
  Sour cream 8 Ounce (1 Cup)
  Eggnog 3⁄4 Cup (12 tbs)
  Canned mandarin oranges 11 Ounce, drained (1 Can)
  Orange slices 4
  Maraschino cherries 4
  Mint leaves 4
Directions

In a small bowl, combine gelatin and water; set aside.
Drain pears, reserving juice; set pears aside.
Add enough water to the juice to measure 2 cups.
Pour into a saucepan; bring to a boil.
Remove from the heat; stir in gelatin mixture and lemon gelatin until completely dissolved.
Cool for about 1 5 minutes.
Stir in sour cream and eggnog until well blended.
Chill until partially set.
Cut the oranges and pears into chunks; add to eggnog mixture.
Pour into an oiled 6-cup mold.
Chill until firm.
Garnish with oranges, cherries and mint if desired.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Interest: 
Holiday

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4.1
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1907 Calories from Fat 527

% Daily Value*

Total Fat 60 g92.3%

Saturated Fat 35.1 g175.3%

Trans Fat 0 g

Cholesterol 236.7 mg78.9%

Sodium 1277 mg53.2%

Total Carbohydrates 327 g108.9%

Dietary Fiber 11.4 g45.7%

Sugars 282.8 g

Protein 35 g69%

Vitamin A 115.5% Vitamin C 192%

Calcium 64.1% Iron 48.8%

*Based on a 2000 Calorie diet

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Eggnog Molded Salad Recipe