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Vegetable Mold

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  Tomatoes 2 Cup (32 tbs), diced
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Salt 1⁄2 Teaspoon
  Honey 3 Tablespoon
  Lemon juice 2 Teaspoon
  Grated lemon rind 1⁄2 Teaspoon
  Celery 1⁄2 Cup (8 tbs), diced
  Carrots 3⁄4 Cup (12 tbs), shredded
  Lettuce leaves 1 (For Garnish)
  Yoghurt/Cottage cheese   Cup (0 tbs)

Place tomatoes in small saucepan; sprinkle gelatin over tomatoes, mix together with wooden spoon.
Place saucepan on burner over medium heat and bring to a boil.
Remove from heat and add salt and honey; cool mixture.
Stir in lemon juice and rind.
Meanwhile, prepare vegetables.
Add to tomato gelatin mixture.
Turn into a one quart mold and place in refrigerator for three to four hours or overnight to set.
Unmold salad on serving plate lined with romaine or iceberg lettuce leaves.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 447 Calories from Fat 74

% Daily Value*

Total Fat 8 g13%

Saturated Fat 4.9 g24.6%

Trans Fat 0 g

Cholesterol 29.4 mg9.8%

Sodium 1240.4 mg51.7%

Total Carbohydrates 75 g25.1%

Dietary Fiber 8.7 g34.9%

Sugars 63.6 g

Protein 26 g51.4%

Vitamin A 408.8% Vitamin C 111.3%

Calcium 38.6% Iron 11.2%

*Based on a 2000 Calorie diet

Vegetable Mold Recipe