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Molded Salmon Salad Recipe
|Unflavored gelatin||1⁄2 Ounce (2 envelopes)|
|Cold water||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Hot water||1 Cup (16 tbs)|
|Canned salmon||1 Pound, cleaned and naked (1 can)|
|Mayonnaise/Salad dressing||3⁄4 Cup (12 tbs)|
|Celery||1 Cup (16 tbs), diced|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Onion||1 Teaspoon, minced|
|Crisp lettuce leaves||4|
Calories 333 Calories from Fat 243
% Daily Value*
Total Fat 27 g41.5%
Saturated Fat 2 g9.9%
Trans Fat 0 g
Cholesterol 38.5 mg
Sodium 663 mg27.6%
Total Carbohydrates 2 g0.6%
Dietary Fiber 0.55 g2.2%
Sugars 0.8 g
Protein 17 g33.4%
Vitamin A 12.1% Vitamin C 16.6%
Calcium 1.5% Iron 0.82%
*Based on a 2000 Calorie diet
1 Lightly oil a 2 quart mold
2 In a bowl, soften gelatin in cold water and lemon juice.
3 Dissolve in hot water.
4 Place in the refrigerator and chill until thickened and syrupy.
5 Gradually fold in the remaining ingredients.
6 Transfer into the prepared mold.
7 Chill until firm.
8 Unmold on to a lettuce lined dish.
9 Serve at once.