Garden Souffle Salad Recipe
Ingredients
| Lemon gelatin/Lime gelatin | 3 Ounce (1 Package Jell-O) | |
| Salt | 1⁄4 Teaspoon | |
| 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 | |
| Pepper | 1 Dash | |
| 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 |
Nutrition Facts
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
Directions
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.
Unmold.
Garnish with salad greens
Chef
