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Summer Salad with Sour Cream Dressing Recipe
|Unflavored gelatin||2 Teaspoon|
|Sour cream dressing||1⁄2 Cup (8 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Cottage cheese||2 Cup (32 tbs)|
|Crumbled blue cheese||1 Cup (16 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Minced scallions||2 Tablespoon|
|Tabasco red hot pepper sauce||1 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
|Chopped fruits||3 Cup (48 tbs) (Fresh, You May Use In Season Fruits Such As Melon Balls, Strawberries, Pear Strips, Citrus Sections, Etc.)|
Serving size: Complete recipe
Calories 2541 Calories from Fat 1753
% Daily Value*
Total Fat 197 g303.3%
Saturated Fat 72.2 g361.1%
Trans Fat 0 g
Cholesterol 438.4 mg
Sodium 4457.4 mg185.7%
Total Carbohydrates 98 g32.6%
Dietary Fiber 8.7 g34.9%
Sugars 68.6 g
Protein 98 g196.1%
Vitamin A 202.7% Vitamin C 243.3%
Calcium 132.6% Iron 10.2%
*Based on a 2000 Calorie diet
Combine cheeses; blend in gelatin.
Stir mayonnaise, scallion and Tabasco into cheese mixture until all ingredients are thoroughly blended.
Fold whipped cream into cheese.
Pour into lightly oiled quart mold.
Chill until firm, about 4 hours.
Carefully unmold cheese salad onto plate.
Surround mold with individual fruit salads in lettuce cups.