Tomato Aspic Salad
|No salt added tomato juice||1 3⁄4 Cup (28 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon (Or To Taste)|
|Fresh lemon juice||1 Teaspoon|
|Grated onion||1 Tablespoon|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green onion||2 Tablespoon|
|Finely chopped fresh parsley||2 Tablespoon|
In a saucepan over medium setting, heat tomato juice, pepper and bay leaf.
Remove from heat and take out bay leaf.
Add paprika, lemon juice and grated onion.
Combine gelatin and cold water and add mixture to hot tomato juice.
Stir until dissolved.
Add chopped vegetables.
Pour aspic into six individual molds, cover and refrigerate until set.
Unmold and serve cold.