Deviled Tongue Salad Recipe

Summary

Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings2
CuisineCourse
MethodDish
Interest Group

Ingredients

 Unflavored gelatin2 Tablespoon (2 Envelopes)
 Boiling water1 1⁄4 Cup (20 tbs)
 Mayonnaise1⁄4 Cup (4 tbs)
 Horseradish2 Tablespoon
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Prepared mustard1 Tablespoon
 Chopped dill pickle1⁄4 Cup (4 tbs)
 Chopped cooked tongue2 Cup (32 tbs)
 Hard cooked eggs2 , chopped

Nutrition Facts

Serving size

Calories 1030 Calories from Fat 735

% Daily Value*

Total Fat 82 g125.7%

Saturated Fat 23.9 g119.6%

Trans Fat 0 g

Cholesterol 577.4 mg

Sodium 1653.5 mg68.9%

Total Carbohydrates 3 g1.1%

Dietary Fiber 0.96 g3.8%

Sugars 2.2 g

Protein 67 g133.8%

Vitamin A 7.4% Vitamin C 6.7%

Calcium 6.2% Iron 6.1%

*Based on a 2000 Calorie diet

Directions

Early in day: Sprinkle gelatin on 1 cup cold water to soften; add boiling water; stir until dissolved; cool.
Beat in mayonnaise, horseradish, salt, pepper, mustard.
Refrigerate until slightly thickened.
Fold in pickle, tongue, eggs.
Pour into 9" by 5" by 3" loaf pan.
Refrigerate until firm.
Unmold; slice.
Serve on greens.
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