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Molded Seafood Salad Recipe
|Unflavored gelatin||1 Tablespoon|
|Cold water||3⁄4 Cup (12 tbs)|
|Lemon juice||2 Tablespoon|
|Tabasco sauce||1⁄4 Teaspoon|
|Salad dressing/Mayonnaise||3⁄4 Cup (12 tbs)|
|Celery||1 Cup (16 tbs), finley diced|
|Green pepper||1⁄4 Cup (4 tbs), finley diced|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Flaked salmon/Finely cut seafood tuna / crab meat / lobster / shrimp||1 Cup (16 tbs)|
Calories 137 Calories from Fat 85
% Daily Value*
Total Fat 10 g14.7%
Saturated Fat 1.5 g7.6%
Trans Fat 0 g
Cholesterol 35.1 mg
Sodium 214.5 mg8.9%
Total Carbohydrates 5 g1.6%
Dietary Fiber 0.59 g2.4%
Sugars 3.3 g
Protein 8 g16.6%
Vitamin A 7.4% Vitamin C 23.9%
Calcium 1.8% Iron 3.5%
*Based on a 2000 Calorie diet
Place over low heat, stirring constantly, until dissolved.
Remove from heat; stir in salt, lemon juice and Tabasco.
Gradually stir into mayonnaise until blended.
Mix in remaining ingredients.
Turn into a 3-cup mold or individual molds.
Chill until firm.
Unmold on salad greens.
NOTE: 1 cup of diced, cooked chicken turkey or eggs (4 hard-cooked eggs) may be substituted for the seafood.