Congealed Broccoli Salad Recipe
Summary
Ingredients
| Frozen chopped broccoli | 20 Ounce | |
| Unflavored gelatin | 2 Tablespoon | |
| Cold water | 2⁄3 Cup (10.67 tbs) | |
| Chicken broth | 2 Cup (32 tbs) | |
| Mayonnaise | 2 Cup (32 tbs) | |
| Lemon juice | 4 Tablespoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Garlic powder | 1 Dash | |
| Hard cooked eggs | 4 | |
| Paprika | To Taste | |
| Lettuce leaves | 4 |
Nutrition Facts
Serving size
Calories 254 Calories from Fat 222
% Daily Value*
Total Fat 25 g38%
Saturated Fat 2.6 g13%
Trans Fat 0 g
Cholesterol 85.4 mg28.5%
Sodium 255 mg10.6%
Total Carbohydrates 3 g0.9%
Dietary Fiber 0.97 g3.9%
Sugars 0.5 g
Protein 5 g10.3%
Vitamin A 28.7% Vitamin C 61.8%
Calcium 2.9% Iron 1.5%
*Based on a 2000 Calorie diet
Directions
Soften gelatin in water; set aside.
Bring broth to a boil in a medium saucepan; remove from heat.
Stir in gelatin mixture and next 4 ingredients.
Place drained broccoli and grated eggs in a lightly oiled 13- x 9- x 2-inch baking dish.
Top with gelatin mixture; sprinkle with paprika.
Chill until firm.
Cut into squares, and serve on lettuce leaves.
Chef
