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Two Tone Souffle Salad

Charles.Durand's picture
  Tomato juice 1 3⁄4 Cup (28 tbs)
  Lemon flavored gelatin 6 Ounce (2 Package)
  Wine vinegar 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Boiling water 1 Cup (16 tbs)
  Cold water 1⁄3 Cup (5.33 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Prepared horseradish 1 Tablespoon
  Grated onion 2 Teaspoon
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped pared cucumber 1⁄2 Cup (8 tbs)
  Cooked peas 1⁄2 Cup (8 tbs)

Bring 1 cup of the tomato juice to boiling.
Pour over 1 package gelatin and the 1/2 teaspoon salt; stir until dissolved.
Stir in the remaining tomato juice and vinegar.
Pour into a 1 1/2 quart fancy ring mold and chill until just set, but not firm.
Meanwhile, dissolve the remaining package of gelatin and 1/4 teaspoon salt in the boiling water.Add the cold water, lemon juice, mayonnaise, horseradish, and onion; beat until well blended.
Turn into a refrigerator tray and set in freezer about 20 minutes, or until mixture is frozen about 1 inch in from edge of tray.
Turn partially frozen mixture into a bowl and beat with a hand rotary or electric beater until fluffy.
Stir in vegetables and spoon over tomato layer in mold.
Chill until firm, about 4 hours.
Unmold onto a chilled large platter.
Surround with alternate slices of cold roast turkey and ham.
Garnish with parsley sprigs.

Recipe Summary

Difficulty Level: 
Side Dish

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