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Souffle Salad

garden.fresh's picture
Ingredients
  Lime gelatin 3 Ounce
  Boiling water 1 Cup (16 tbs)
  Cold water 1⁄2 Cup (8 tbs)
  Vinegar 2 Tablespoon
  Mayonnaise 1⁄2 Cup (8 tbs)
  Chopped celery 3⁄4 Cup (12 tbs)
  Chopped cabbage 3⁄4 Cup (12 tbs)
  Finely chopped onion 1 Tablespoon
  Finely chopped cucumber 1 Teaspoon
  Finely chopped olives 1⁄2 Cup (8 tbs) (Use Ripe Green Colored Ones)
  Tuna 1⁄2 Cup (8 tbs)
  Shredded lettuce 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Dissolve gelatin in boiling water.
Add cold water, vinegar, mayonnaise, salt and pepper.
Mix well; chill until partially set.
Turn mixture into bowl; whip until fluffy.
Fold in vegetables, olives and tuna.
Mix well; pour into mold.
Chill.
Serve on lettuce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Servings: 
7

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 215 Calories from Fat 137

% Daily Value*

Total Fat 15 g23.1%

Saturated Fat 1.4 g6.8%

Trans Fat 0 g

Cholesterol 17.7 mg5.9%

Sodium 377 mg15.7%

Total Carbohydrates 14 g4.7%

Dietary Fiber 1.5 g6%

Sugars 11.8 g

Protein 6 g11.7%

Vitamin A 61.1% Vitamin C 17%

Calcium 4.1% Iron 6.2%

*Based on a 2000 Calorie diet

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Souffle Salad Recipe