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Pink Velvety Salad Mould

Chef.Foodie's picture
Ingredients
  Lemon jelly 3 Ounce (1 Package)
  Hot water 1 Cup (16 tbs)
  Strained beets baby food 9 1⁄2 Ounce (2 Tins About 4 3/4 Ounce Each)
  Dairy sour cream 1⁄2 Pint
  Lemon juice 1 Tablespoon
  Grated onion 1 Teaspoon
Directions

MAKING
1 In a bowl, dissolve gelatin in hot water.
2 Mix in the beets.
3 Stir in sour cream and mixing well.
4 Add the remaining ingredients.
5 Into 6 individual molds or 1 large mold, pour the mixture.
6 Place in the freezer and chill until firm.

SERVING
7 Serve with mayonnaise.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Beet
Interest: 
Party
Preparation Time: 
10 Minutes
Servings: 
6

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Your rating: None
4.003125
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 104 Calories from Fat 70

% Daily Value*

Total Fat 8 g12.2%

Saturated Fat 4.6 g23%

Trans Fat 0 g

Cholesterol 20.8 mg6.9%

Sodium 87.1 mg3.6%

Total Carbohydrates 7 g2.4%

Dietary Fiber 0.83 g3.3%

Sugars 6.1 g

Protein 2 g3.4%

Vitamin A 4.6% Vitamin C 2.6%

Calcium 4.6% Iron 0.39%

*Based on a 2000 Calorie diet

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Pink Velvety Salad Mould Recipe