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Two Tone Salad

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Ingredients
For tomato aspic layer
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Vegetable juice 1 1⁄2 Cup (24 tbs) (Mixed)
  Lemon juice 2 Teaspoon
  Celery seed 1⁄4 Teaspoon
  Seasoned salt 1⁄4 Teaspoon
For cottage cheese layer
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Water 1⁄4 Cup (4 tbs)
  Cottage cheese 2 Cup (32 tbs)
  Cucumber 1 Medium, pared, seeded and chopped
  Evaporated skimmed milk 3⁄4 Cup (12 tbs)
  Salt 3⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  Salad greens 1 Cup (16 tbs)
  Lemon wedges 4 (For Garnish)
Directions

Tomato Aspic Layer: In a medium saucepan sprinkle gelatin over vegetable juice to soften.
Heat slowly, stirring until gelatin is dissolved.
Add remaining ingredients; mix well.
Pour into 6-cup mold and chill until almost firm.
Cottage Cheese Layer: In saucepan sprinkle gelatin over water to soften.
Heat to dissolve; cool slightly.
Combine in a bowl, with cottage cheese, cucumber, milk, salt, and paprika.
Spoon evenly over tomato layer.
Chill until firm.
Unmold on salad greens and garnish with lemon wedges.
Divide evenly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Vegetable

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 838 Calories from Fat 108

% Daily Value*

Total Fat 12 g18.9%

Saturated Fat 4.6 g23%

Trans Fat 0 g

Cholesterol 86 mg28.7%

Sodium 3958.7 mg164.9%

Total Carbohydrates 73 g24.3%

Dietary Fiber 6.1 g24.4%

Sugars 61.8 g

Protein 110 g220.3%

Vitamin A 164.4% Vitamin C 239.2%

Calcium 109.6% Iron 24.7%

*Based on a 2000 Calorie diet

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Two Tone Salad Recipe