Molded Seafood Salad
|Unflavored gelatin||1 Tablespoon|
|Cold water||3⁄4 Cup (12 tbs)|
|Lemon juice||2 Tablespoon|
|Tabasco sauce||1⁄4 Teaspoon|
|Salad dressing/Mayonnaise||3⁄4 Cup (12 tbs)|
|Celery||1 Cup (16 tbs), finley diced|
|Green pepper||1⁄4 Cup (4 tbs), finley diced|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Flaked salmon/Finely cut seafood tuna / crab meat / lobster / shrimp||1 Cup (16 tbs)|
Sprinkle gelatin on cold water in saucepan to soften.
Place over low heat, stirring constantly, until dissolved.
Remove from heat; stir in salt, lemon juice and Tabasco.
Gradually stir into mayonnaise until blended.
Mix in remaining ingredients.
Turn into a 3-cup mold or individual molds.
Chill until firm.
Unmold on salad greens.
NOTE: 1 cup of diced, cooked chicken turkey or eggs (4 hard-cooked eggs) may be substituted for the seafood.