You are here

Imperial Garden Salad's picture
  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

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

Side Dish

Rate It

Your rating: None
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 715 Calories from Fat 213

% Daily Value*

Total Fat 24 g37.2%

Saturated Fat 14 g70%

Trans Fat 0 g

Cholesterol 61.3 mg20.4%

Sodium 4410.5 mg183.8%

Total Carbohydrates 91 g30.2%

Dietary Fiber 5 g20.1%

Sugars 73.6 g

Protein 40 g80.1%

Vitamin A 16.2% Vitamin C 170%

Calcium 21.3% Iron 11.8%

*Based on a 2000 Calorie diet

Imperial Garden Salad Recipe