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Spanish Vegetable Mold

Holidaycooking's picture
Ingredients
  Lemon gelatin 6 Ounce (1 Package)
  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 Ounce (1/2 Can)
  Cauliflowerets 3⁄4 Cup (12 tbs)
  Chopped seeded tomato 1⁄2 Cup (8 tbs)
  Celery 1⁄2 Cup (8 tbs), chopped
  Green pepper 1⁄2 Cup (8 tbs), chopped
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 (consistency of unbeaten egg white).
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Chilling
Occasion: 
Christmas
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1225 Calories from Fat 169

% Daily Value*

Total Fat 19 g29.2%

Saturated Fat 2.8 g14.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4137.9 mg172.4%

Total Carbohydrates 247 g82.4%

Dietary Fiber 27.7 g110.7%

Sugars 177 g

Protein 44 g87.4%

Vitamin A 132.1% Vitamin C 336.1%

Calcium 18.8% Iron 39.6%

*Based on a 2000 Calorie diet

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Spanish Vegetable Mold Recipe