Spanish Vegetable Mold Recipe


Difficulty LevelEasyHealth IndexJust Enjoy
Main Ingredient


 Lemon gelatin6 Ounce (1 Package)
 Vegetable juice cocktail12 Ounce (1 Can)
 Italian salad dressing1⁄4 Cup (4 tbs)
 Vinegar3 Tablespoon
 Canned red kidney beans8 Ounce (1 Can)
 Canned garbanzo beans7 Ounce (1/2 Can)
 Cauliflowerets3⁄4 Cup (12 tbs)
 Chopped seeded tomato1⁄2 Cup (8 tbs)
 Celery1⁄2 Cup (8 tbs), chopped
 Green pepper1⁄2 Cup (8 tbs), chopped

Nutrition Facts

Serving size: Complete recipe

Calories 1225 Calories from Fat 169

% Daily Value*

Total Fat 19 g29.2%

Saturated Fat 2.8 g14.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4137.9 mg172.4%

Total Carbohydrates 247 g82.4%

Dietary Fiber 27.7 g110.7%

Sugars 177 g

Protein 44 g87.4%

Vitamin A 132.1% Vitamin C 336.1%

Calcium 18.8% Iron 39.6%

*Based on a 2000 Calorie diet


In bowl dissolve gelatin in 1 1/2 cups boiling water.
Stir in vegetable juice cocktail, Italian salad dressing, and vinegar.
Chill till partially set (consistency of unbeaten egg white).
Drain the kidney beans and garbanzo beans.
Fold beans, cauliflowerets, tomato, celery, and green pepper into gelatin mixture.
Turn into a 6 1/2-cup mold.
Chill till firm.
Unmold onto serving plate.