Vegetable and Salmon Souffle Salad
|Lemon flavored gelatin||1 Tablespoon|
|Hot water||1 Cup (16 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Tablespoon|
|Canned salmon||7 Ounce, flaked (Drained)|
Dissolve gelatin in hot water.
Add cold water, vinegar, may- onnaise, salt and pepper.
Blend well with rotary beater.
Pour into refrigerator freezing tray.
Quick-chill in freezing unit 15 to 20 minutes, or until firm about 1-inch from edge but soft in center.
Turn mixture into a bowl and whip with rotary beater until fluffy.
Fold in vegetables and salmon.
Pour into 1-quart mold or individual molds.
Chill until firm in refrigerator.
Unmold and garnish with salad greens.
Serve with mayonnaise.