Molded vegetable salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Envelope Orange gelatin; diet or low-cal | |
| 2 | cups | Boiling water; |
| ½ | cup | White cabbage; chopped |
| ½ | cup | Carrots; shredded |
| ½ | cup | Celery; finely chopped |
| ¼ | teaspoon | Celery seeds; |
Directions
Dissolve gelatin in boiling water. Chill until consistency of egg white. Fold in vegetables and celery seeds. Pour in 1 quart mold and rerfrigerate until firm.
Food Exchange per serving: ½ VEGETABLE EXCHANGE CAL: 17 Source: Recipes for Diabetices by Billy Little(version 1985) Brought to you and yours via Nancy O'Brion and her Meal-Master