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Tomato Aspic Salad

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  Gelatin 1 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Tomato juice 2 Cup (32 tbs)
  Whole cloves 4
  Bay leaf 1 Small
  Onion slice 2
  Lemon juice 1 Teaspoon
  Salt To Taste
  Pepper To Taste
  Tabasco 1 Dash
  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.
Stir well.
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.

Recipe Summary

Difficulty Level: 
Side Dish
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

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

Tomato Aspic Salad Recipe