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Molded Chefs Salad Recipe
|Lemon flavor gelatin||6 Ounce (2 Packages, 4 Serving Size/ 1 Package, 8 Serving Size Jell O Brand)|
|Salt||1 1⁄2 Teaspoon|
|Boiling water||2 Cup (32 tbs)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Finely shredded lettuce||1 Cup (16 tbs)|
|Tomato wedges||1⁄2 Cup (8 tbs) (Thin)|
|Finely shredded chicory/Endive||1⁄2 Cup (8 tbs)|
|Thinly sliced green onions||1⁄4 Cup (4 tbs) (Scallions)|
|Thinly sliced radishes||1⁄4 Cup (4 tbs)|
|Green pepper strips||2 Tablespoon (Thin)|
|French dressing||1 Tablespoon|
|Slivered ham/Tongue / veal||1⁄2 Cup (8 tbs)|
|Slivered swiss cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1103 Calories from Fat 241
% Daily Value*
Total Fat 27 g42.1%
Saturated Fat 12.5 g62.5%
Trans Fat 0 g
Cholesterol 103.5 mg34.5%
Sodium 4260.7 mg177.5%
Total Carbohydrates 173 g57.5%
Dietary Fiber 11.4 g45.7%
Sugars 157.2 g
Protein 53 g106.5%
Vitamin A 529.3% Vitamin C 203.5%
Calcium 73.3% Iron 26.4%
*Based on a 2000 Calorie diet
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.
Serve with crisp salad greens and mayonnaise, if desired.