Molded Chefs Salad Recipe
Ingredients
| package | 2 | |
| Salt | 1 1/2 Teaspoon | |
| Boiling water | 2 Cup (16 tbs) | |
| Cold water | 1 1/2 Cup (16 tbs) | |
| Vinegar | 1 Tablespoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Lettuce | 1 Cup (16 tbs), finely shredded | |
| 1/2 cup thin tomato wedges | ||
| 1/2 cup finely shredded chicory or endive | ||
| Scallions | 1/4 Cup (16 tbs), thinly sliced | |
| Radishes | 1/4 Cup (16 tbs), thinly sliced | |
| 2 tablespoons thin strips green pepper | ||
| French dressing | 1 Tablespoon | |
| 1/2 cup slivered ham, tongue or veal | ||
| Swiss Cheese | 1/2 Cup (16 tbs), slivered | |
Directions
Dissolve gelatin and salt in boiling water.
Add cold water, vinegar, Worcestershire sauce and pepper.
Chill until slightly thickened.
Meanwhile, combine vegetables and dressing; let stand about 20 minutes to marinate.
Fold vegetables, ham and cheese into gelatin.
Pour into 6-cup ring mold or individual molds.
Chill until firm, about 4 hours.
Unmold.
Serve with crisp salad greens and mayonnaise, if desired.
Add cold water, vinegar, Worcestershire sauce and pepper.
Chill until slightly thickened.
Meanwhile, combine vegetables and dressing; let stand about 20 minutes to marinate.
Fold vegetables, ham and cheese into gelatin.
Pour into 6-cup ring mold or individual molds.
Chill until firm, about 4 hours.
Unmold.
Serve with crisp salad greens and mayonnaise, if desired.
Chef
