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Souffle Salad Recipe
|Boiling water||1 Cup (16 tbs)|
|Lemon gelatin/Lime / apple flavored gelatin||3 Ounce (1 Package)|
|Ginger ale||1⁄2 Cup (8 tbs) (Use It Cold)|
|Mayonnaise/Mayonnaise- type salad dressing||1⁄2 Cup (8 tbs)|
|Seasoned salt||1⁄2 Teaspoon|
|Liquid hot red pepper seasoning||3 Drop|
|Minced yellow onion||1 Tablespoon|
|Chopped cooked vegetables/Finely shredded cabbage / thinly sliced avocado||1 1⁄2 Cup (24 tbs)|
Calories 357 Calories from Fat 196
% Daily Value*
Total Fat 22 g33.4%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol 19.6 mg
Sodium 473.1 mg19.7%
Total Carbohydrates 36 g11.9%
Dietary Fiber 3.7 g14.9%
Sugars 23.6 g
Protein 4 g8.7%
Vitamin A 72.3% Vitamin C 4.5%
Calcium 2.4% Iron 4.1%
*Based on a 2000 Calorie diet
Add all but last ingredient and mix well, using a rotary beater or wire whisk.
Pour into a shallow pan and chill in freezer about 15-20 minutes until there's a 1" frozen border all round (mixture should still be liquid in center).
Scrape into a bowl and whip until fluffy.
Fold in vegetables, spoon into an ungreased 1-quart mold, and chill until firm.
Unmold and serve on a bed of greens.