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Tomato Jelly Salad

Jenny.Carolina's picture
  Stewed tomatoes 3 Cup (48 tbs) (Fresh / Canned)
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Garlic 1 Clove (5 gm)
  Green pepper 1⁄4
  Sugar 1 Teaspoon
  Salt To Taste
  Gelatin 1 Tablespoon
  Cold water 1⁄2 Cup (8 tbs)
  Lettuce 4 Ounce
  Mayonnaise 2 Tablespoon

Cook tomatoes with seasonings.
Soak gelatin in cold water, add to boiling tomatoes, strain and pour into cups about the size of a tomato.
Make a nest of small green lettuce leaves for each mold when serving, and place one tablespoon of mayonnaise on top of each tomato as it is turned from the mold.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 639 Calories from Fat 218

% Daily Value*

Total Fat 24 g37.3%

Saturated Fat 2.3 g11.4%

Trans Fat 0 g

Cholesterol 21.4 mg7.1%

Sodium 1570.7 mg65.4%

Total Carbohydrates 84 g28.1%

Dietary Fiber 12.3 g49.3%

Sugars 53.9 g

Protein 23 g46.2%

Vitamin A 250.8% Vitamin C 216.5%

Calcium 54.2% Iron 52.3%

*Based on a 2000 Calorie diet

Tomato Jelly Salad Recipe