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

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