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Souffle Salad

Western.Chefs's picture
Ingredients
  Boiling water 1 Cup (16 tbs)
  Lemon gelatin/Lime / apple flavored gelatin 3 Ounce (1 Package)
  Ginger ale 1⁄2 Cup (8 tbs) (Use It Cold)
  Mayonnaise/Mayonnaise- type salad dressing 1⁄2 Cup (8 tbs)
  Seasoned salt 1⁄2 Teaspoon
  Liquid hot red pepper seasoning 3 Drop
  Minced yellow onion 1 Tablespoon
  Chopped cooked vegetables/Finely shredded cabbage / thinly sliced avocado 1 1⁄2 Cup (24 tbs)
Directions

Pour boiling water over gelatin and stir until dissolved.
Add all but last ingredient and mix well, using a rotary beater or wire whisk.
Pour into a shallow pan and chill in freezer about 15-20 minutes until there's a 1" frozen border all round (mixture should still be liquid in center).
Scrape into a bowl and whip until fluffy.
Fold in vegetables, spoon into an ungreased 1-quart mold, and chill until firm.
Unmold and serve on a bed of greens.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Gelatin
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Servings: 
4

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4.153125
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 357 Calories from Fat 196

% Daily Value*

Total Fat 22 g33.4%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol 19.6 mg6.5%

Sodium 473.1 mg19.7%

Total Carbohydrates 36 g11.9%

Dietary Fiber 3.7 g14.9%

Sugars 23.6 g

Protein 4 g8.7%

Vitamin A 72.3% Vitamin C 4.5%

Calcium 2.4% Iron 4.1%

*Based on a 2000 Calorie diet

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Souffle Salad Recipe