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Jellied Beet and Salmon Salad

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Ingredients
  Canned salmon 1 Pound (1 Can)
  Unflavored gelatin 1 1⁄2 Tablespoon (1 1/2 Envelopes)
  Cold water 1 1⁄4 Cup (20 tbs), divided
  Lemon juice 1⁄4 Cup (4 tbs)
  Juice from salmon 1⁄2 Cup (8 tbs)
  Vinegar 2 Tablespoon
  Beet juice 1⁄4 Cup (4 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Sugar 1 Tablespoon
  Chopped cooked beets 1 Cup (16 tbs)
  Minced onion 2 Teaspoon
  Diced celery 1⁄2 Cup (8 tbs)
  Hard cooked eggs 2 , sliced
Directions

GETTING READY
1) Drain salmon and reserve juice.
2) Discard bones and skin from fish.
3) Soften gelatin in 1/4 cup cold water.

MAKING
4) Boil the remaining cup of water and dissolve the gelatin.
5) Mix remaining seasoning and liquid.
6) Let it chill in refrigerator until the consistency is of unbeaten egg white.
7) Add salmon and vegetables.
8) Take a ring mold, arrange the egg slices, and cover with gelatine mixture.
9) Let it chill until firm.

SERVING
10) Unmold on salad greens and serve.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Beating
Dish: 
Salad
Ingredient: 
Beet
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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4.164285
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1201 Calories from Fat 397

% Daily Value*

Total Fat 44 g67.9%

Saturated Fat 3.8 g18.8%

Trans Fat 0 g

Cholesterol 596.8 mg198.9%

Sodium 6382.6 mg265.9%

Total Carbohydrates 52 g17.3%

Dietary Fiber 3.8 g15.1%

Sugars 33.7 g

Protein 123 g246.5%

Vitamin A 19% Vitamin C 51.9%

Calcium 11.1% Iron 13.1%

*Based on a 2000 Calorie diet

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Jellied Beet And Salmon Salad Recipe