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Molded Chefs Salad

sweet.chef's picture
Ingredients
  Lemon flavor gelatin 6 Ounce (2 Packages, 4 Serving Size/ 1 Package, 8 Serving Size Jell O Brand)
  Salt 1 1⁄2 Teaspoon
  Boiling water 2 Cup (32 tbs)
  Cold water 1 1⁄2 Cup (24 tbs)
  Vinegar 1 Tablespoon
  Worcestershire sauce 1⁄2 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Finely shredded lettuce 1 Cup (16 tbs)
  Tomato wedges 1⁄2 Cup (8 tbs) (Thin)
  Finely shredded chicory/Endive 1⁄2 Cup (8 tbs)
  Thinly sliced green onions 1⁄4 Cup (4 tbs) (Scallions)
  Thinly sliced radishes 1⁄4 Cup (4 tbs)
  Green pepper strips 2 Tablespoon (Thin)
  French dressing 1 Tablespoon
  Slivered ham/Tongue / veal 1⁄2 Cup (8 tbs)
  Slivered swiss cheese 1⁄2 Cup (8 tbs)
Directions

Dissolve gelatin and salt in boiling water.
Add cold water, vinegar, Worcestershire sauce and pepper.
Chill until slightly thickened.
Meanwhile, combine vegetables and dressing; let stand about 20 minutes to marinate.
Fold vegetables, ham and cheese into gelatin.
Pour into 6-cup ring mold or individual molds.
Chill until firm, about 4 hours.
Unmold.
Serve with crisp salad greens and mayonnaise, if desired.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Chilling
Interest: 
Party

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