Souffle Salad Recipe


Difficulty LevelEasyHealth IndexAverage
CourseMain Ingredient


 Lime gelatin3 Ounce
 Boiling water1 Cup (16 tbs)
 Cold water1⁄2 Cup (8 tbs)
 Vinegar2 Tablespoon
 Mayonnaise1⁄2 Cup (8 tbs)
 Chopped celery3⁄4 Cup (12 tbs)
 Chopped cabbage3⁄4 Cup (12 tbs)
 Finely chopped onion1 Tablespoon
 Finely chopped cucumber1 Teaspoon
 Finely chopped olives1⁄2 Cup (8 tbs) (Use Ripe Green Colored Ones)
 Tuna1⁄2 Cup (8 tbs)
 Shredded lettuce1 Cup (16 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 194 Calories from Fat 119

% Daily Value*

Total Fat 13 g20.4%

Saturated Fat 1.4 g6.8%

Trans Fat 0 g

Cholesterol 17.7 mg

Sodium 217.6 mg9.1%

Total Carbohydrates 13 g4.3%

Dietary Fiber 0.94 g3.7%

Sugars 11.8 g

Protein 6 g11.7%

Vitamin A 59.6% Vitamin C 17%

Calcium 2.5% Iron 3%

*Based on a 2000 Calorie diet


Dissolve gelatin in boiling water.
Add cold water, vinegar, mayonnaise, salt and pepper.
Mix well; chill until partially set.
Turn mixture into bowl; whip until fluffy.
Fold in vegetables, olives and tuna.
Mix well; pour into mold.
Serve on lettuce.