Artichoke Salad Molds Recipe
Ingredients
| Unflavored gelatin | 1 Tablespoon | |
| Beef consommé | 1 Can (10 oz) | |
| Whole artichoke hearts | 1 Can (10 oz) | |
| Lemon juice | 1 Tablespoon | |
| Salt | To Taste | |
| Blue cheese | 1 Cup (16 tbs), softened | |
| Mayonnaise | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2176 Calories from Fat 1817
% Daily Value*
Total Fat 203 g311.7%
Saturated Fat 34.9 g174.3%
Trans Fat 0 g
Cholesterol 233.6 mg77.9%
Sodium 5442.3 mg226.8%
Total Carbohydrates 36 g12.1%
Dietary Fiber 15.4 g61.5%
Sugars 6.5 g
Protein 55 g110.8%
Vitamin A 16.4% Vitamin C 66.8%
Calcium 67.3% Iron 22.9%
*Based on a 2000 Calorie diet
Directions
1) In 1/4 cup cold water, add the gelatin and soften.
2) In a saucepan, add the consomme and heat.
3) Add in the gelatin and stir till dissolved.
4) Empty the consomme mixture into individual molds, till each is 1/2 full.
5) Refrigerate till nearly firm.
6) Place 1 whole artichoke heart into each mold and season with lemon juice and salt.
7) Pour the rest of the consomme mix into molds till full.
8) Refrigerate till set.
9) Unmold on a bed of lettuce leaves.
10) Make a dressing of 1 part blue cheese to 2 parts mayonnaise.
SERVING
11) Add the dressing over the congealed salads and serve.
Chef
