You are here

Vegetable Aspic

Healthycooking's picture
  Unflavored gelatin 1 Teaspoon
  Unsweetened apple juice 3⁄4 Cup (12 tbs)
  Cider vinegar 1⁄3 Cup (5.33 tbs)
  Frozen peas 1 Cup (16 tbs)
  Frozen style green beans 1 Cup (16 tbs)
  Canned artichoke hearts 14 Ounce
  Diced pimiento 2 Ounce
  Chopped ripe olives 2 Tablespoon
  Chopped onion 1 Tablespoon
  Prepared horseradish 1 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Lettuce 8

Combine gelatin and apple juice in a small saucepan; let stand 1 minute.
Cook over medium heat 1 minute or until gelatin dissolves, stirring constantly.
Remove from heat; stir in vinegar.
Chill until mixture reaches consistency of unbeaten egg white.
Combine peas, green beans, artichoke heatts, pimiento, olives, onion, horseradish, and pepper in a large bowl; odd gelatin mixture, stirring gently.
Spoon mixture into 8 (1/2-cup) molds coated with cooking spray; cover and refrigerate overnight or until set.
Unmold onto individual lettuce-lined serving plates.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 935 Calories from Fat 96

% Daily Value*

Total Fat 11 g17.6%

Saturated Fat 1.6 g7.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1156.7 mg48.2%

Total Carbohydrates 181 g60.3%

Dietary Fiber 85.4 g341.7%

Sugars 66.1 g

Protein 57 g115%

Vitamin A 4009.2% Vitamin C 1029.5%

Calcium 117% Iron 186.4%

*Based on a 2000 Calorie diet

Vegetable Aspic Recipe