Garden Souffle Salad
|Lemon gelatin/Lime gelatin||3 Ounce (1 Package Jell-O)|
|Boiling water||1 Cup (16 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Vinegar/Lemon juice||2 Tablespoon|
|Grated onion||1 Tablespoon|
|Diced raw cauliflower||1⁄3 Cup (5.33 tbs)|
|Shredded carrots||1⁄3 Cup (5.33 tbs)|
|Sliced radishes||1⁄3 Cup (5.33 tbs)|
|Diced celery||1⁄3 Cup (5.33 tbs)|
|Chopped watercress||1⁄3 Cup (5.33 tbs)|
|Diced green pepper||2 Tablespoon|
Dissolve gelatin and salt in boiling water.
Add cold water, mayonnaise, vinegar, onion, and pepper.
Beat until well blended.
Pour into an 8 inch square pan.
Freeze 15 to 20 minutes, or until firm about 1 inch from edge, but soft in center.
Spoon mixture into bowl and whip until fluffy.
Fold in vegetables.
Pour into 4 cup mold or individual molds.
Chill in refrigerator (not freezing unit) until firm 30 to 60 minutes.
Garnish with salad greens