Congealed spring salad

Yield: 12 Servings

Measure Ingredient
2 packs (3-oz) lemon-flavored gelatin
1¾ cup Boiling water
2 cups Cold water
1 tablespoon Salt
3 tablespoons Vinegar
1½ cup Finely chopped carrots
1¾ cup Finely chopped cabbage
1½ cup Finely chopped spinach
1 teaspoon Finely chopped onion
Salad greens

Dissolve gelatin in boiling water. Add cold water, salt, and vinegar.

Divide mixture into three parts. Chill first part and when it begins to thicken, add carrots, and pour into an oiled loaf mold; chill until firm.

Repeat with second part, adding cabbage for second layer; pour onto firm layer in mold; chill until firm. To chilled and thickened third part, add spinach and onion and pour onto firm gelatin. Chill until firm. Unmold on salad greens. Slice and serve with mayonnaise or salad dressing. Yield: 12 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .

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