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Spanish Vegetable Mould

Chef.at.Home's picture
Ingredients
  Lemon gelatin 6 Ounce (1 Package)
  Canned vegetable juice cocktail 12 Ounce (1 Can)
  Italian salad dressing 1⁄4 Cup (4 tbs)
  Vinegar 3 Tablespoon
  Canned red kidney beans 8 Ounce (1 Can)
  Canned garbanzo beans 7 1⁄2 Ounce (Half Of 15 Ounce Can)
  Cauliflowerets 3⁄4 Cup (12 tbs)
  Chopped seeded tomato 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄3 Cup (5.33 tbs)
Directions

In bowl dissolve gelatin in 1 1/2 cups boiling water.
Stir in vegetable juice cocktail, Italian salad dressing, and vinegar.
Chill till partially set.
Drain the kidney beans and garbanzo beans.
Fold beans, cauliflowerets, tomato, celery, and green pepper into gelatin mixture.
Turn into a 6 1/2-cup mold.
Chill till firm.
Unmold onto serving plate.
Garnish with curly endive and avocado slices, if desired.

Recipe Summary

Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

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4.18
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1229 Calories from Fat 170

% Daily Value*

Total Fat 19 g29.4%

Saturated Fat 2.8 g14.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4187.4 mg174.5%

Total Carbohydrates 248 g82.7%

Dietary Fiber 27.8 g111.3%

Sugars 176.6 g

Protein 44 g88.5%

Vitamin A 130.3% Vitamin C 304.4%

Calcium 18.7% Iron 39.8%

*Based on a 2000 Calorie diet

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Spanish Vegetable Mould Recipe