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Red, White And Green Salad Recipe
|Tomato aspic||1⁄2 Cup (8 tbs) (Count 1 Cup Tomato Juice)|
|Artichoke hearts||4 Ounce, canned (Use Cooked Or Canned)|
|Cottage cheese||2⁄3 Cup (10.67 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Onion salt||1 Dash|
|Lettuce||1 (Use Bibb, Romaine And Iceberg)|
Serving size: Complete recipe
Calories 241 Calories from Fat 42
% Daily Value*
Total Fat 5 g7.4%
Saturated Fat 1.7 g8.3%
Trans Fat 0 g
Cholesterol 15.1 mg5%
Sodium 764.6 mg31.9%
Total Carbohydrates 29 g9.6%
Dietary Fiber 13 g52.1%
Sugars 11.1 g
Protein 25 g50.9%
Vitamin A 501.6% Vitamin C 138.6%
Calcium 30.5% Iron 25.3%
*Based on a 2000 Calorie diet
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.