Lemon Ring Mold With Tuna Cheddar Salad
|Low calorie lemon gelatin||1 1⁄2 Ounce (1 Envelope, For Four 1/2 Cup Serving)|
|Boiling water||1 Cup (16 tbs)|
|Canned crushed tomatoes||1 Cup (16 tbs)|
|Diced green bell pepper||1⁄2 Cup (8 tbs)|
|Minced onion||2 Tablespoon|
|Worcestershire sauce||1⁄4 Teaspoon|
|Hot sauce||3 Drop|
|Canned chunk white tuna||8 Ounce, drained, flaked|
|Diced celery||2 Tablespoon|
|Diced onion||2 Tablespoon|
|Shredded iceberg lettuce||1 Cup (16 tbs)|
|Cheddar cheese||4 Ounce, cut into four 1-ounce squares|
Spray 3-cup ring mold with nonstick cooking spray and set aside.
In medium heatproof bowl sprinkle gelatin over boiling water and stir until dissolved; add remaining ingredients for mold to gelatin mixture and stir until combined.
Pour mixture into sprayed mold, cover with plastic wrap, and refrigerate until set, at least 3 hours.
Salad and Serve:
In bowl combine tuna, onion, celery, mayonnaise, salt, and pepper, mixing thoroughly.
Unmold gelatin ring onto large serving platter and fill center of ring with tuna mixture; arrange lettuce around ring.
Cut each Cheddar square in half diagonally, forming 8 triangles; arrange triangles on shredded lettuce.
2. For a less sweet mold, substitute 1 envelope unflavored gelatin for the lemon-flavored gelatin; add 2 tablespoons lemon juice with "remaining ingredients" and increase salt to 1 teaspoon. Eliminate Optional Exchange from Exchange Information. Increase sodium for tuna salad to 1,152 mg; for chicken salad to 928 mg; for shrimp salad to 951 mg.