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Cheesy Salad Mold Recipe
|Lemon gelatin||3 Ounce|
|Boiling water||1 Cup (16 tbs)|
|Cold water||1 Cup (16 tbs) (Include Juice From Pineapple)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Nuts||1⁄2 Cup (8 tbs), finley chopped|
|Cheddar cheese||1 Cup (16 tbs), grated|
|Crushed pineapple||14 Ounce, drained|
|Stuffed olives||1⁄2 Cup (8 tbs), sliced|
Calories 528 Calories from Fat 311
% Daily Value*
Total Fat 34 g52.6%
Saturated Fat 16.4 g82%
Trans Fat 0 g
Cholesterol 79.5 mg
Sodium 716.7 mg29.9%
Total Carbohydrates 39 g13.1%
Dietary Fiber 2.2 g8.6%
Sugars 34.8 g
Protein 16 g31.3%
Vitamin A 7.3% Vitamin C 17.5%
Calcium 30.7% Iron 1.4%
*Based on a 2000 Calorie diet
Add cold water.
Chill to egg white consistency.
Beat until fluffy.
Whip cream until stiff.
Fold in nuts, cheese, pineapple and olives.
Fold this mixture into gelatin.
Pour into pretty serving bowl or into 4 cup (900 mL) mold.