Red, White And Green Salad Recipe
An aficionado of Red, White And Green Salad guarantees that this Red, White And Green Salad recipe will addict you to it in minutes. A good way to use up Vegetable is to make some delicious Red, White And Green Salad. A lip-smacking Side Dish, this Red, White And Green Salad completes your spread. You don't have to be an expert to judge how delicious and flavorful this dish is.
Ingredients
1/2 recipe Tomato Aspic (count 1 cup tomato juice)
4 ounces cooked or canned artichoke hearts
2/3 cup cottage cheese
1/2 cup diced celery
Dash onion salt
Bibb, romaine and iceberg lettuce
Directions
Prepare Tomato Aspic and pour a thin layer into a small mold which has been rinsed in cold water.
Refrigerate until firm; keep remaining Aspic at room temperature.
Gently open the petals of the artichoke hearts and press them lightly apart.
Mash 1/3 cup of the cottage cheese and use to fill artichoke hearts.
Put the hearts, cheese side down, into the mold containing the layer of aspic.
Add a layer of diced celery, sprinkle with onion salt, and fill mold with remaining Aspic (it should be partly set but not firm).
Place mold back into the refrigerator until firm.
Unmold on bed of lettuce.
Serve topped with remaining 1/3 cup of cottage cheese mashed with a tablespoon or so of water.
Refrigerate until firm; keep remaining Aspic at room temperature.
Gently open the petals of the artichoke hearts and press them lightly apart.
Mash 1/3 cup of the cottage cheese and use to fill artichoke hearts.
Put the hearts, cheese side down, into the mold containing the layer of aspic.
Add a layer of diced celery, sprinkle with onion salt, and fill mold with remaining Aspic (it should be partly set but not firm).
Place mold back into the refrigerator until firm.
Unmold on bed of lettuce.
Serve topped with remaining 1/3 cup of cottage cheese mashed with a tablespoon or so of water.
