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Creamy Perfection Salad Recipe
|Unflavored gelatin||2 Tablespoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|White vinegar||2 Tablespoon|
|Prepared horseradish||2 Tablespoon, drained|
|Grated onion||1 Teaspoon|
|Celery seed||1⁄2 Teaspoon|
|Cabbage||1 Cup (16 tbs), thinly sliced|
|Celery||1 Cup (16 tbs), thinly sliced|
|Green pepper||1⁄2 Cup (8 tbs), slivered|
|Shredded carrot||1 Cup (16 tbs)|
|Sliced pimiento stuffed olives||2 Tablespoon|
Serving size: Complete recipe
Calories 1317 Calories from Fat 438
% Daily Value*
Total Fat 50 g76.7%
Saturated Fat 26.7 g133.7%
Trans Fat 0 g
Cholesterol 119.6 mg
Sodium 1516.4 mg63.2%
Total Carbohydrates 196 g65.3%
Dietary Fiber 10.7 g42.9%
Sugars 175.3 g
Protein 35 g70.5%
Vitamin A 549.3% Vitamin C 220.1%
Calcium 47% Iron 18.3%
*Based on a 2000 Calorie diet
Stir over low heat until gelatin is completely dissolved.
Remove from heat; add remaining 1 1/2 cups water and the next 7 ingredients.
Beat with rotary beater until well mixed.
Chill until mixture is the consistency of thick, unbeaten egg white, stirring occasionally.
Fold in the vegetables and olives.
Turn into a 1 1/2 quart fancy mold which has been rinsed with cold water.
Chill until firm.
Unmold onto a chilled serving plate and garnish with crisp salad greens.