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Eggnog Molded Salad Recipe
|Unflavored gelatin||1 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Canned sliced pears||16 Ounce (1 Can)|
|Lemon gelatin||6 Ounce (1 Package)|
|Sour cream||8 Ounce (1 Cup)|
|Eggnog||3⁄4 Cup (12 tbs)|
|Canned mandarin oranges||11 Ounce, drained (1 Can)|
Serving size: Complete recipe
Calories 1907 Calories from Fat 527
% Daily Value*
Total Fat 60 g92.3%
Saturated Fat 35.1 g175.3%
Trans Fat 0 g
Cholesterol 236.7 mg
Sodium 1277 mg53.2%
Total Carbohydrates 327 g108.9%
Dietary Fiber 11.4 g45.7%
Sugars 282.8 g
Protein 35 g69%
Vitamin A 115.5% Vitamin C 192%
Calcium 64.1% Iron 48.8%
*Based on a 2000 Calorie diet
Drain pears, reserving juice; set pears aside.
Add enough water to the juice to measure 2 cups.
Pour into a saucepan; bring to a boil.
Remove from the heat; stir in gelatin mixture and lemon gelatin until completely dissolved.
Cool for about 1 5 minutes.
Stir in sour cream and eggnog until well blended.
Chill until partially set.
Cut the oranges and pears into chunks; add to eggnog mixture.
Pour into an oiled 6-cup mold.
Chill until firm.
Garnish with oranges, cherries and mint if desired.