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Molded Vegetable Salad

chef.matt.frost's picture
  Lime gelatin 3 Ounce (1 Package)
  Hot water 2 Cup (32 tbs)
  Minced onion 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cooked potatoes 1 1⁄4 Cup (20 tbs), diced
  Cucumber 1 Cup (16 tbs), diced
  Tomatoes 4 , sliced
  Hard cooked eggs 2 , sliced
  Mayonnaise 2 Tablespoon
  Lettuce 3 Ounce

Dissolve gelatin in hot-water, add onion and seasonings, and chill until slightly thickened
Add potatoes and cucumber.
Rinse a loaf pan in cold water and arrange half the tomatoes in slices, around sides fill with gelatin mixture and chill until firm.
Turn out onlettuce leaves on platter, spread with mayonnaise and garnish with tomato slices and egg slices.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1132 Calories from Fat 335

% Daily Value*

Total Fat 37 g57.3%

Saturated Fat 6.1 g30.6%

Trans Fat 0 g

Cholesterol 504.8 mg168.3%

Sodium 3683.3 mg153.5%

Total Carbohydrates 167 g55.6%

Dietary Fiber 14.7 g58.7%

Sugars 93 g

Protein 34 g68%

Vitamin A 245.7% Vitamin C 159.9%

Calcium 25.5% Iron 87%

*Based on a 2000 Calorie diet

Molded Vegetable Salad Recipe