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Garden Souffle Salad Recipe
|Lemon gelatin/Lime gelatin||3 Ounce (1 Package Jell-O)|
|Boiling water||1 Cup (16 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Vinegar/Lemon juice||2 Tablespoon|
|Grated onion||1 Tablespoon|
|Diced raw cauliflower||1⁄3 Cup (5.33 tbs)|
|Shredded carrots||1⁄3 Cup (5.33 tbs)|
|Sliced radishes||1⁄3 Cup (5.33 tbs)|
|Diced celery||1⁄3 Cup (5.33 tbs)|
|Chopped watercress||1⁄3 Cup (5.33 tbs)|
|Diced green pepper||2 Tablespoon|
Serving size: Complete recipe
Calories 773 Calories from Fat 393
% Daily Value*
Total Fat 44 g67.3%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol 39.3 mg13.1%
Sodium 1327.6 mg55.3%
Total Carbohydrates 88 g29.3%
Dietary Fiber 4.9 g19.5%
Sugars 79.9 g
Protein 11 g21.9%
Vitamin A 181.9% Vitamin C 119.3%
Calcium 8.4% Iron 4.2%
*Based on a 2000 Calorie diet
Add cold water, mayonnaise, vinegar, onion, and pepper.
Beat until well blended.
Pour into an 8 inch square pan.
Freeze 15 to 20 minutes, or until firm about 1 inch from edge, but soft in center.
Spoon mixture into bowl and whip until fluffy.
Fold in vegetables.
Pour into 4 cup mold or individual molds.
Chill in refrigerator (not freezing unit) until firm 30 to 60 minutes.
Garnish with salad greens