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Congealed Broccoli Salad

chef.tim.lee's picture
Ingredients
  Frozen chopped broccoli 20 Ounce
  Unflavored gelatin 2 Tablespoon
  Cold water 2⁄3 Cup (10.67 tbs)
  Chicken broth 2 Cup (32 tbs)
  Mayonnaise 2 Cup (32 tbs)
  Lemon juice 4 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Garlic powder 1 Dash
  Hard cooked eggs 4
  Paprika To Taste
  Lettuce leaves 4
Directions

Cook broccoli according to package directions; drain well, and set aside.
Soften gelatin in water; set aside.
Bring broth to a boil in a medium saucepan; remove from heat.
Stir in gelatin mixture and next 4 ingredients.
Place drained broccoli and grated eggs in a lightly oiled 13- x 9- x 2-inch baking dish.
Top with gelatin mixture; sprinkle with paprika.
Chill until firm.
Cut into squares, and serve on lettuce leaves.

Recipe Summary

Cuisine: 
American
Servings: 
15

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4.2125
Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 254 Calories from Fat 222

% Daily Value*

Total Fat 25 g38%

Saturated Fat 2.6 g13%

Trans Fat 0 g

Cholesterol 85.4 mg28.5%

Sodium 255 mg10.6%

Total Carbohydrates 3 g0.9%

Dietary Fiber 0.97 g3.9%

Sugars 0.5 g

Protein 5 g10.3%

Vitamin A 28.7% Vitamin C 61.8%

Calcium 2.9% Iron 1.5%

*Based on a 2000 Calorie diet

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Congealed Broccoli Salad Recipe