Tomato Aspic Salad
|Water||1⁄4 Cup (4 tbs)|
|Tomato juice||2 Cup (32 tbs)|
|Bay leaf||1 Small|
|Lemon juice||1 Teaspoon|
|Celery||1 Cup (16 tbs), finley chopped|
|Green peas||1⁄2 Cup (8 tbs) (Fresh Or Canned)|
Soften gelatin in water and set aside.
Simmer tomato juice with cloves, bay leaf and onion for 8 to 10 minutes.
Strain tomato juice, measuring 1% cups liquid.
Combine tomato juice, lemon juice, salt, pepper, Tabasco with gelatin mixture.
Let set in refrigerator until it begins to thicken.
Add celery and peas and pour into 1-quart mold or 6 to 8 individual molds.
Other vegetables may be substituted for peas such as asparagus, green beans, etc.
Very good luncheon dish.
Serving size: Complete recipe
Calories 328 Calories from Fat 10
% Daily Value*
Total Fat 1 g1.8%
Saturated Fat 0.29 g1.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 594.1 mg24.8%
Total Carbohydrates 63 g20.9%
Dietary Fiber 12.9 g51.8%
Sugars 35.2 g
Protein 25 g49.3%
Vitamin A 66.5% Vitamin C 240.9%
Calcium 19.8% Iron 25.8%
*Based on a 2000 Calorie diet