Jellied Garden Vegetable Salad Recipe

Summary

Preparation Time20 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Unflavored gelatin3 Tablespoon
 Sugar1⁄2 Cup (8 tbs)
 Water3 1⁄2 Cup (56 tbs)
 White vinegar1⁄2 Cup (8 tbs)
 Salt1 Teaspoon
 Parsley1 Tablespoon, minced
 Chives1 Tablespoon, minced
 Cooked green peas1⁄2 Cup (8 tbs)
 Diced cooked carrots/Finely grated raw carrots1⁄2 Cup (8 tbs)
 Shredded cabbage1 Cup (16 tbs)
 Radishes1⁄4 Cup (4 tbs), thinly sliced
 Celery1⁄2 Cup (8 tbs), diced
 Cucumber1⁄2 Cup (8 tbs), diced
 Pepper1⁄4 Cup (4 tbs), minced (Sweet Green Or Red)
 Red onion1 Small, peeled
 Tomatoes2 Medium, peeled, cored, seeded, and coarsely chopped

Nutrition Facts

Serving size

Calories 195 Calories from Fat 9

% Daily Value*

Total Fat 0.99 g1.5%

Saturated Fat 0.06 g0.31%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 590.7 mg24.6%

Total Carbohydrates 36 g12.1%

Dietary Fiber 3.9 g15.4%

Sugars 30 g

Protein 12 g24.8%

Vitamin A 25% Vitamin C 44.4%

Calcium 4.6% Iron 5.9%

*Based on a 2000 Calorie diet

Directions

Heat and stir gelatin, sugar and 1 cup water until dissolved.
Add remaining water, vinegar, salt, parsley, and chives and chill until syrupy.
Mix in remaining ingredients and spoon into an ungreased 2-quart ring mold or 9"x5"x3" loaf pan; cover and chill until firm.
Unmold and top, if you like, with a thin mayonnaise-type dressing.
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