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Vegetable and Salmon Souffle Salad

Salad.Dominion's picture
You're sure to love this Vegetable and Salmon Souffle Salad for it mihgt remind you of the salad your mum prepared during those holidays. Here's a simple and quick to make recipe for Vegetable and Salmon Souffle Salad to help you recreate your holiday magic!
  Lemon flavored gelatin 1 Tablespoon
  Hot water 1 Cup (16 tbs)
  Cold water 1⁄2 Cup (8 tbs)
  Vinegar 2 Tablespoon
  Mayonnaise 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 200 Calories from Fat 151

% Daily Value*

Total Fat 17 g25.8%

Saturated Fat 1.3 g6.6%

Trans Fat 0 g

Cholesterol 21.4 mg7.1%

Sodium 352.5 mg14.7%

Total Carbohydrates 4 g1.2%

Dietary Fiber 0.55 g2.2%

Sugars 2.9 g

Protein 7 g13.6%

Vitamin A 7.1% Vitamin C 15.5%

Calcium 1.1% Iron 1.2%

*Based on a 2000 Calorie diet

Vegetable And Salmon Souffle Salad Recipe