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Tomato Aspic Salad

Heart.Foods's picture
Ingredients
  No salt added tomato juice 1 3⁄4 Cup (28 tbs)
  Freshly ground black pepper 1⁄2 Teaspoon (Or To Taste)
  Bay leaf 1
  Paprika 1⁄2 Teaspoon
  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
Directions

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.
Cool.
Add chopped vegetables.
Pour aspic into six individual molds, cover and refrigerate until set.
Unmold and serve cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Healthy

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4.241175
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 174 Calories from Fat 9

% Daily Value*

Total Fat 1 g1.7%

Saturated Fat 0.22 g1.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 142.6 mg5.9%

Total Carbohydrates 29 g9.7%

Dietary Fiber 6.8 g27.3%

Sugars 18 g

Protein 19 g37.6%

Vitamin A 145.5% Vitamin C 230.8%

Calcium 16.3% Iron 35%

*Based on a 2000 Calorie diet

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Tomato Aspic Salad Recipe