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Jellied Vegetable Salad

Chef.at.Home's picture
Ingredients
  Unflavored gelatin 2 Tablespoon (Or Plain)
  Cold water 1⁄4 Cup (4 tbs)
  Boiling water 1 Cup (16 tbs)
  Sugar 2 Tablespoon
  Lemon juice 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  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.)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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