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Lemony Walnut Vegetable Mold

salad.queen's picture
  Lemon gelatin 3 Ounce
  Boiling water 1 Cup (16 tbs)
  Cold water 3⁄4 Cup (12 tbs)
  Fresh lemon juice 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Carrots 1⁄2 Cup (8 tbs), thinly sliced
  Cauliflower 1⁄2 Cup (8 tbs), thinly sliced
  Green pepper/Stuffed olives 2 Tablespoon, diced
  Chopped california nuts 1⁄3 Cup (5.33 tbs)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Horseradish 1⁄2 Teaspoon
  Prepared mustard 1⁄2 Teaspoon
  Green onion 1 , sliced
  Parsley 1 Tablespoon, finely chopped

Dissolve gelatin in boiling water.
Stir in cold water, lemon juice and salt.
Set aside 3/4 cup gelatin mixture; chill remainder until syrupy.
Stir carrots, cauliflower, green pepper and walnuts into chilled gelatin.
Pour into 1-quart mold.
Chill until firm.
Stir sour cream until smooth; blend in rest of ingredients and reserved gelatin.
Pour over vegetables in mold.

Recipe Summary

Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 132 Calories from Fat 64

% Daily Value*

Total Fat 7 g11.1%

Saturated Fat 2.7 g13.3%

Trans Fat 0 g

Cholesterol 10 mg3.3%

Sodium 194.1 mg8.1%

Total Carbohydrates 16 g5.3%

Dietary Fiber 1.1 g4.5%

Sugars 13.9 g

Protein 3 g6%

Vitamin A 44.1% Vitamin C 23%

Calcium 4.1% Iron 2.8%

*Based on a 2000 Calorie diet

Lemony Walnut Vegetable Mold Recipe