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Lemon Ring Mold With Tuna Cheddar Salad

Diet.Guru's picture
Ingredients
For mold
  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
  Salt 1⁄2 Teaspoon
  Worcestershire sauce 1⁄4 Teaspoon
  Hot sauce 3 Drop
For salad
  Canned chunk white tuna 8 Ounce, drained, flaked
  Diced celery 2 Tablespoon
  Diced onion 2 Tablespoon
  Mayonnaise 2 Tablespoon
  Shredded iceberg lettuce 1 Cup (16 tbs)
  Cheddar cheese 4 Ounce, cut into four 1-ounce squares
  Salt 1 Dash
  Pepper 1 Dash
Directions

Mold:
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Boiled
Ingredient: 
Lemon
Preparation Time: 
20 Minutes

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