You are here

Jellied Beet and Salmon Salad

Salad.Dominion's picture
You're sure to love this Jellied Beet and Salmon Salad for it mihgt remind you of the salad your mum prepared during those holidays. Here's a simple and quick to make recipe for Jellied Beet and Salmon Salad to help you recreate your holiday magic!
  Canned salmon 1 Pound
  Unflavored gelatin 1 1⁄2 Tablespoon
  Cold water 1 1⁄4 Cup (20 tbs) (Divided)
  Lemon juice 1⁄4 Cup (4 tbs)
  Juice 1⁄4 Cup (4 tbs) (From Salmon)
  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

Drain salmon and reserve juice.
Remove skin and bones and nake fish.
Soften gelatin in 1/4 cup of the cold water.
Heat remaining cup of water to boiling; add to gelatin and stir until dissolved.
Add remaining liquids and seasonings.
Chill in refrig- erator until the consistency of unbeaten egg whites.
Stir in salmon and vegetables.
Arrange slices of egg in bottom of 9-inch ring mold and cover with gelatine mixture.
Chill in refrigerator until firm.
Unmold on crisp salad greens.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 157 Calories from Fat 50

% Daily Value*

Total Fat 6 g8.5%

Saturated Fat 0.48 g2.4%

Trans Fat 0 g

Cholesterol 74.6 mg24.9%

Sodium 810.3 mg33.8%

Total Carbohydrates 8 g2.6%

Dietary Fiber 0.71 g2.9%

Sugars 5.3 g

Protein 16 g31.3%

Vitamin A 3.1% Vitamin C 194%

Calcium 1.5% Iron 1.8%

*Based on a 2000 Calorie diet

Jellied Beet And Salmon Salad Recipe