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Jello Artichoke Salad

Jello Artichoke Salad is a good picnic or buffet salad--good potluck item also. I feel Jello Artichoke Salad goes real well with sandwitches too. You will enjoy making it anytime.
  Birds 9 Ounce (1 Package)
  Artichoke hearts 1⁄4 Cup (4 tbs) (Eye Deluxe Brand)
  Sliced mushrooms 1 Cup (16 tbs), sliced
  Seasoned italian salad 1 Cup (16 tbs), prepared good
  Lemon gelatin/Lime gelatin 3 Ounce (1 Package, Jell-O Brand)
  Boiling water 1 Cup (16 tbs)
  Vinegar 2 Teaspoon
  Cold water 3⁄4 Cup (12 tbs)
  Sliced pimiento 1 Tablespoon

Cook artichoke hearts as directed on package.
Drain and combine with mushrooms in a bowl.
Pour dressing over vegetables and allow to marinate at least 1 hour.
Drain, reserving marinade.
Dissolve Jello-O in boiling water.
Add vinegar and cold water.
Chill until thickened.
Fold in the drained mushrooms and artichoke hearts, and pimiento.
Pour into a 4-cup mold.
Chill until firm, about 4 hours.

Recipe Summary


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Average: 4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 906 Calories from Fat 348

% Daily Value*

Total Fat 39 g59.3%

Saturated Fat 11 g55.1%

Trans Fat 0 g

Cholesterol 191.3 mg63.8%

Sodium 783.9 mg32.7%

Total Carbohydrates 83 g27.7%

Dietary Fiber 5.7 g22.8%

Sugars 74.2 g

Protein 60 g119.9%

Vitamin A 91.4% Vitamin C 69.2%

Calcium 12.6% Iron 26.2%

*Based on a 2000 Calorie diet

Jello Artichoke Salad Recipe