Molded Cheese Salad Recipe
Ingredients
Mold:
1 envelope (four 1/2-cup servings) low-calorie lime-flavored gelatin (8 calories per serving)
1 cup boiling water
1/2 cup cold water
2 ounces Swiss cheese, shredded
1/2 cup each shredded carrot and zucchini
1/2 cup canned crushed pineapple (no sugar added)
1 tablespoon lemon juice
Dash each salt and pepper
Dressing:
2/3 cup cottage cheese
2 tablespoons mayonnaise
Dash each salt, pepper, and powdered mustard
2 tablespoons chopped scallion (green onion)
Garnish:
Lettuce leaves and 1 medium tomato, cut into 8 wedges
Directions
To Prepare Mold: In large heatproof bowl dissolve gelatin in boiling water; stir in cold water.
Add remaining ingredients for mold and combine thoroughly.
Spray 1-quart mold with nonstick cooking spray and pour in gelatin mixture; cover with plastic wrap and refrigerate until firm, about 3 hours.
To Prepare Dressing: In blender container combine cottage cheese, mayonnaise, and seasonings; process until smooth, about 1 minute.
Transfer mixture to small serving dish and stir in scallion; cover and refrigerate until ready to serve.
To Serve: Line platter with bed of lettuce leaves.
Using point of small knife, loosen edges of mold; dip mold into warm (nor hot) water for a few seconds.
Invert mold onto lettuce and surround with tomato wedges; serve with dressing.
Add remaining ingredients for mold and combine thoroughly.
Spray 1-quart mold with nonstick cooking spray and pour in gelatin mixture; cover with plastic wrap and refrigerate until firm, about 3 hours.
To Prepare Dressing: In blender container combine cottage cheese, mayonnaise, and seasonings; process until smooth, about 1 minute.
Transfer mixture to small serving dish and stir in scallion; cover and refrigerate until ready to serve.
To Serve: Line platter with bed of lettuce leaves.
Using point of small knife, loosen edges of mold; dip mold into warm (nor hot) water for a few seconds.
Invert mold onto lettuce and surround with tomato wedges; serve with dressing.
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