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Cucumber Ring Mould Recipe
|Cucumber||1 Large, pared, halved lengthwise, and seeded|
|Onion||1 Small, halved|
|Celery stalk||1 , cut in 4-inch lengths|
|Lime-flavored gelatin||3 Ounce (1 Package, 85 Gram)|
|Boiling water||300 Milliliter (1 1/4 Cups)|
|Vinegar||15 Milliliter (1 Tablespoon)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
Serving size: Complete recipe
Calories 388 Calories from Fat 5
% Daily Value*
Total Fat 0.61 g0.93%
Saturated Fat 0.24 g1.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1193.9 mg49.7%
Total Carbohydrates 24 g7.9%
Dietary Fiber 4.2 g16.9%
Sugars 11 g
Protein 76 g152.8%
Vitamin A 9.9% Vitamin C 31.2%
Calcium 15% Iron 11.9%
*Based on a 2000 Calorie diet
Process cucumber, onion, and celery.
Spread evenly in bottom of a 1-quart (1 liter) ring mold.
Put remaining ingredients except greens into blender container.
Cover, remove feeder cap, and process at MIX until gelatin is dissolved.
Chill until slightly thickened.
Pour gelatin over vegetables in mold.
Chill until firm (about 4 hours).
To unmold, dip bottom of mold in hot water, turn mold over on serving plate, and shake gently until gelatin drops from mold.
Garnish with salad greens.