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Vitamin -A Salad

chef.rylan's picture
Ingredients
  Lemon gelatin 3 Ounce
  Hot water 1 Cup (16 tbs)
  Lemon 1
  Apricot nectar 1 Cup (16 tbs)
  Cottage cheese 1 Cup (16 tbs)
  Carrots 2 Large
  Canned apricots in juice 15 Ounce
  Lettuce leaves 1 (As Needed)
Directions

GETTING READY
1) In a large bowl, dissolve gelatin in hot water.
2) Squeeze juice of half lemon.
3) Peel and grate carrots.
4) Drain canned apricots and chop them into small pieces.

MAKING
5) Add lemon juice and apricot nectar to gelatin and mix well.
6) Rinse the gelatin mold or aluminum bowl in cold water.
7) Add 1 cup of gelatin into the bottom of the mold and put cottage cheese into the gelatin.
8) Pour 1/2 cup more of gelatin on the cottage cheese and gelatin mixture. Refrigerate it.
9) Mix the carrots and apricots to the remaining gelatin.
10) On the refrigerated partially thickened gelatin mixture, put carrot-apricot mixture on top.
11) Cover it with plastic wrap and refrigerate it until set or overnight.

SERVING
12) On a serving platter, place lettuce leaves and unmold the gelatin on it and serve.

TIPS
Dip the mold or bowl into warm water at the sink, and then turn it over onto the serving platter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Dish: 
Salad
Interest: 
Everyday, Kids
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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