Lemon Ring Mold With Tuna Cheddar Salad Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
Mold:
1 envelope (four 1/2-cup servings) low-calorie lemon-flavored gelatin (8 calories per 1/2 cup)
1 cup each boiling water and canned crushed tomatoes
1/2 cup diced green bell pepper
2 tablespoons minced onion
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce
3 drops hot sauce
Salad:
8 ounces drained canned chunk white tuna, flaked
2 tablespoons each diced onion and celery
2 tablespoons mayonnaise
Dash each salt and pepper
1 cup shredded iceberg lettuce
4 ounces Cheddar cheese, cut into four 1-ounce squares
Directions
To Prepare Mold: Spray 3-cup ring mold with nonstick cooking spray and set aside.
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.
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.
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