Jellied Vegetable Salad
|Unflavored gelatin||2 Tablespoon (Or Plain)|
|Cold water||1⁄4 Cup (4 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Assorted vegetables||2 Cup (32 tbs), pickled (Use Any Combination Of Chopped Fresh, Canned Or Quick-Frozen Vegetables: Peas, Minced Onion, Asparagus And Carrots; Or Diced Raw Celery And Green Pepper, And Cooked Or Canned Asparagus; Cucumber, String Beans, Onions, Sliced Pickled Beets.)|
1. Chill a 1-quart square or long pan in the refrigerator until the gelatin mixture is ready. Then rinse it with cold water but do not dry it.
2. Soak the gelatin in the cold water, then stir it into the boiling water to dissolve. Add the sugar, lemon juice and salt. Chill until it begins to stiffen.
3. Add the vegetables. Turn into the square or oblong mold.
4. Chill until firm, 1 hour or longer.
Serving size: Complete recipe
Calories 439 Calories from Fat 14
% Daily Value*
Total Fat 2 g2.4%
Saturated Fat 0.32 g1.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2153.3 mg89.7%
Total Carbohydrates 81 g27%
Dietary Fiber 12.5 g49.9%
Sugars 32.9 g
Protein 36 g72.3%
Vitamin A 305.2% Vitamin C 145.5%
Calcium 11.1% Iron 18%
*Based on a 2000 Calorie diet