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Jellied Garden Vegetable Salad

Western.Chefs's picture
Ingredients
  Unflavored gelatin 3 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Water 3 1⁄2 Cup (56 tbs)
  White vinegar 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Parsley 1 Tablespoon, minced
  Chives 1 Tablespoon, minced
  Cooked green peas 1⁄2 Cup (8 tbs)
  Diced cooked carrots/Finely grated raw carrots 1⁄2 Cup (8 tbs)
  Shredded cabbage 1 Cup (16 tbs)
  Radishes 1⁄4 Cup (4 tbs), thinly sliced
  Celery 1⁄2 Cup (8 tbs), diced
  Cucumber 1⁄2 Cup (8 tbs), diced
  Pepper 1⁄4 Cup (4 tbs), minced (Sweet Green Or Red)
  Red onion 1 Small, peeled
  Tomatoes 2 Medium, peeled, cored, seeded, and coarsely chopped
Directions

Heat and stir gelatin, sugar and 1 cup water until dissolved.
Add remaining water, vinegar, salt, parsley, and chives and chill until syrupy.
Mix in remaining ingredients and spoon into an ungreased 2-quart ring mold or 9"x5"x3" loaf pan; cover and chill until firm.
Unmold and top, if you like, with a thin mayonnaise-type dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Servings: 
4

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