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Imperial Garden Salad

Chef.at.Home's picture
Ingredients
  Sugar 1⁄3 Cup (5.33 tbs)
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Canned beef broth 14 Ounce (1 Can)
  Cold water 2 Cup (32 tbs)
  Lemon juice 2 Tablespoon
  Soy sauce 2 Tablespoon
  Vinegar 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Canned mixed chinese vegetables 16 Ounce, drained (Fancy, 1 Can)
  Diced green pepper 1⁄4 Cup (4 tbs)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Milk 1 Tablespoon
  Soy sauce 2 Teaspoon
Directions

In saucepan combine sugar and gelatin.
Add beef broth; bring to boiling, stirring to dissolve gelatin.
Remove from heat; add cold water, lemon juice, 2 tablespoons soy sauce, vinegar, and salt.
Chill till partially set.
Fold in Chinese vegetables and green pepper.
Pour mixture into 5-cup mold.
Chill till firm.
To make dressing, combine sour cream, milk, and 2 teaspoons soy sauce.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

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