Jellied Garden Vegetable Salad
|Unflavored gelatin||3 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||3 1⁄2 Cup (56 tbs)|
|White vinegar||1⁄2 Cup (8 tbs)|
|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|
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.