Senate Salad Bowl With Shrimp Tomato Aspic
|Tomato juice||1 1⁄2 Cup (24 tbs)|
|Lemon flavored gelatin||3 Ounce (1 Package)|
|Cayenne pepper||To Taste (Few Grains)|
|Grated onion||1 1⁄2 Teaspoon|
|Prepared horseradish||1 1⁄2 Teaspoon|
|Cooked shrimp||3⁄4 Pound, peeled and deveined|
|Frozen artichoke hearts||9 Ounce (1 Package)|
|Torn curly endive||2 Cup (32 tbs)|
|Torn leaf lettuce||2 Cup (32 tbs)|
|Torn fresh spinach||2 Cup (32 tbs)|
|Torn watercress||2 Cup (32 tbs)|
|Grapefruit||1 Can (10 oz), drained|
|Sliced ripe olives||1⁄2 Cup (8 tbs)|
|Crumbled blue cheese||1⁄2 Cup (8 tbs)|
Heat 1 cup of the tomato juice until very hot.
Pour over gelatin in a bowl and stir until gelatin is dissolved.
Stir in remaining tomato juice with salt, cayenne pepper, onion, and horseradish.
Pour mixture into an 8x4x2 inch loaf pan.
Chill until mixture is slightly thickened.
Arrange 12 of the shrimp in 2 even rows in the gelatin mixture, with shrimp extending partly above surface.
(Chill remaining shrimp for use in salad bowl.) Chill until firm, about 1 1/2 hours.
Meanwhile, cook artichoke hearts according to package directions; cool; chill thoroughly.
Tear greens into pieces to yield about 2 cups of each.
Mix in a large salad bowl; chill.
Cut aspic into 12 squares with shrimp in the center of each.
Arrange aspic squares on salad.
Serving size: Complete recipe
Calories 1247 Calories from Fat 291
% Daily Value*
Total Fat 34 g51.7%
Saturated Fat 14.4 g71.9%
Trans Fat 0 g
Cholesterol 711.1 mg237%
Sodium 5491.8 mg228.8%
Total Carbohydrates 139 g46.5%
Dietary Fiber 14.9 g59.7%
Sugars 90.4 g
Protein 108 g215.4%
Vitamin A 402.6% Vitamin C 423.7%
Calcium 90.5% Iron 114.1%
*Based on a 2000 Calorie diet