Tangy corn salad mold
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| ¼ | cup | Cider vinegar |
| 2 | tablespoons | Dijon mustard |
| 6 | ounces | Lemon-flavored gelatin, (2 packages) |
| ½ | cup | Chopped red bell pepper |
| ½ | cup | Chopped green bell pepper |
| ½ | cup | Chopped green onions |
| 15¼ | ounce | Whole-kernel corn, (1 can) drained |
| Vegetable cooking spray | ||
| Lettuce leaves, (optional) | ||
Directions
Combine first 3 ingredients in a small saucepan; stir well.
Sprinkle the gelatin over vinegar mixture, and let stand 1 minute. Cook over low heat, stirring until gelatin dissolves.
Pour mixture into a bowl; cover and chill 1-½ hours or until the consistency of unbeaten egg white. Fold in bell peppers and next 2 ingredients.
Spoon into an 8-inch square baking dish coated with cooking spray. Cover and chill until firm. Yield: 9 servings.
Per serving: 59 Calories; 1g Fat (8% calories from fat); 3g Protein; 13g Carbohydrate; 0mg Cholesterol; 50mg Sodium Serving Ideas : Serve on lettuce-lined plates, if desired.
NOTES : Whenever I prepare a new recipe, I always serve it to friends to get an honest opinion. This one got great reviews and is a favorite at dinner parties. -- Marilou Robinson, Portland, Oregon.
Recipe by: Cooking Light, March 1995, page 137 Posted to MC-Recipe Digest V1 #400 by igor@... on Jan 28, 1997.