Jellied Beet and Salmon Salad Recipe
Ingredients
| Canned salmon | 1 Pound | |
| Unflavored gelatin | 1 1⁄2 Tablespoon | |
| Cold water | 1 1⁄4 Cup (20 tbs) (Divided) | |
| Lemon juice | 1⁄4 Cup (4 tbs) | |
| Juice | 1⁄4 Cup (4 tbs) (From Salmon) | |
| Vinegar | 2 Tablespoon | |
| Beet juice | 1⁄4 Cup (4 tbs) | |
| Water | 1⁄3 Cup (5.33 tbs) | |
| Salt | 2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Sugar | 1 Tablespoon | |
| Chopped cooked beets | 1 Cup (16 tbs) | |
| Minced onion | 2 Teaspoon | |
| Diced celery | 1⁄2 Cup (8 tbs) | |
| Hard-cooked eggs | 2 , sliced |
Nutrition Facts
Serving size
Calories 153 Calories from Fat 50
% Daily Value*
Total Fat 6 g8.5%
Saturated Fat 0.48 g2.4%
Trans Fat 0 g
Cholesterol 74.6 mg24.9%
Sodium 807 mg33.6%
Total Carbohydrates 7 g2.4%
Dietary Fiber 0.71 g2.9%
Sugars 4.6 g
Protein 16 g31.1%
Vitamin A 3.1% Vitamin C 193.7%
Calcium 1.5% Iron 1.4%
*Based on a 2000 Calorie diet
Directions
Remove skin and bones and nake fish.
Soften gelatin in 1/4 cup of the cold water.
Heat remaining cup of water to boiling; add to gelatin and stir until dissolved.
Add remaining liquids and seasonings.
Chill in refrig- erator until the consistency of unbeaten egg whites.
Stir in salmon and vegetables.
Arrange slices of egg in bottom of 9-inch ring mold and cover with gelatine mixture.
Chill in refrigerator until firm.
Unmold on crisp salad greens.
Chef
