Spanish Vegetable Mould
|Lemon gelatin||6 Ounce (1 Package)|
|Canned vegetable juice cocktail||12 Ounce (1 Can)|
|Italian salad dressing||1⁄4 Cup (4 tbs)|
|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)|
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.