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Lemon Ring Mold With Tuna Cheddar Salad Recipe
|Low calorie gelatin||7 Gram|
|Boiling water||1 Cup (16 tbs)|
|Canned crushed tomatoes||1 Cup (16 tbs)|
|Diced green bell pepper||1⁄2 Cup (8 tbs)|
|Minced onion||2 Tablespoon|
|Worcestershire sauce||1⁄4 Teaspoon|
|Hot sauce||3 Drop|
|Drained canned chunk white tuna||8 Ounce|
|Diced onion||2 Tablespoon|
|Diced celery||2 Tablespoon|
|Shredded iceberg lettuce||1 Cup (16 tbs)|
|Cheddar cheese||4 Ounce|
Serving size: Complete recipe
Calories 1137 Calories from Fat 567
% Daily Value*
Total Fat 64 g98.5%
Saturated Fat 26.3 g131.4%
Trans Fat 0 g
Cholesterol 223.9 mg
Sodium 2966 mg123.6%
Total Carbohydrates 64 g21.3%
Dietary Fiber 10.1 g40.4%
Sugars 6 g
Protein 74 g147.2%
Vitamin A 421.3% Vitamin C 206.9%
Calcium 102.5% Iron 42.7%
*Based on a 2000 Calorie diet
In medium heatproof bowl sprinkle gelatin over boiling water and stir until dissolved; add remaining ingredients for mold to gelatin mixture and stir until combined.
Pour mixture into sprayed mold, cover with plastic wrap, and refrigerate until set, at least 3 hours.
To Prepare Salad and Serve: In bowl combine tuna, onion, celery, mayonnaise, salt, and pepper, mixing thoroughly.
Unmold gelatin ring onto large serving platter and fill center of ring with tuna mixture; arrange lettuce around ring.
Cut each Cheddar square in half diagonally, forming 8 triangles; arrange triangles on shredded lettuce.