Creamy Perfection Salad Recipe
Summary
Main IngredientMilk Product
Ingredients
| Unflavored gelatin | 2 Tablespoon | |
| Sugar | 3/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Water | 2 1/2 Cup (16 tbs) | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| White vinegar | 2 Tablespoon | |
| Prepared horseradish | 2 Tablespoon, drained | |
| Onion | 1 Teaspoon, grated | |
| 1/4 teaspoon Worcester shire sauce | ||
| Celery seed | 1/2 Teaspoon | |
| Cabbage | 1 Cup (16 tbs), thinly sliced | |
| Celery | 1 Cup (16 tbs), thinly sliced | |
| Green pepper | 1/2 Cup (16 tbs), slivered | |
| 1 cup coarsely shredded carrot | ||
| 2 tablespoons sliced pimiento stuffed olives | ||
Directions
Mix gelatin, sugar, and salt in a saucepan; add 1 cup of the water.
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.
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.
Chef
