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Tomato Aspic With Salad Greens

  Plain gelatin 2 Tablespoon
  Tomato juice 4 Cup (64 tbs)
  Bay leaf 1
  Stalk celery 1
  Sugar 1 Tablespoon
  Vinegar 1 Tablespoon
  Salt 3⁄4 Teaspoon

Soften gelatine in 1/2 cup tomato juice.
Heat remaining tomato juice with bay leaf and celery, and bring to boiling point.
Discard bay leaf and celery.
Stir softened gelatine into hot tomato juice until completely dissolved.
Add sugar, vinegar and salt.
Pour into 1 large or 6 individual molds rinsed with cold water, and chill in refrigerator until firm.
Turn out on crisp salad greens, and serve with Mayonnaise.
Note: If ring molds are used, fill centers with one of the following: cottage cheese mixed with coarsely chopped nuts, chopped celery and cucumber mixed with thick Mayonnaise, diced cooked chicken and diced celery mixed with Mayonnaise.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 42 Calories from Fat 1

% Daily Value*

Total Fat 0.08 g0.13%

Saturated Fat 0.02 g0.09%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 205.1 mg8.5%

Total Carbohydrates 7 g2.4%

Dietary Fiber 0.59 g2.4%

Sugars 6.2 g

Protein 4 g8.3%

Vitamin A 11.4% Vitamin C 37%

Calcium 1.7% Iron 3.5%

*Based on a 2000 Calorie diet

Tomato Aspic With Salad Greens Recipe