Creamy Perfection Salad
|Unflavored gelatin||2 Tablespoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|White vinegar||2 Tablespoon|
|Prepared horseradish||2 Tablespoon, drained|
|Grated onion||1 Teaspoon|
|Celery seed||1⁄2 Teaspoon|
|Cabbage||1 Cup (16 tbs), thinly sliced|
|Celery||1 Cup (16 tbs), thinly sliced|
|Green pepper||1⁄2 Cup (8 tbs), slivered|
|Shredded carrot||1 Cup (16 tbs)|
|Sliced pimiento stuffed olives||2 Tablespoon|
Mix gelatin, sugar, and salt in a saucepan; add 1 cup of the water.
Stir over low heat until gelatin is completely dissolved.
Remove from heat; add remaining 1 1/2 cups water and the next 7 ingredients.
Beat with rotary beater until well mixed.
Chill until mixture is the consistency of thick, unbeaten egg white, stirring occasionally.
Fold in the vegetables and olives.
Turn into a 1 1/2 quart fancy mold which has been rinsed with cold water.
Chill until firm.
Unmold onto a chilled serving plate and garnish with crisp salad greens.