Supper Salad Ring Recipe
Ingredients
| Lemon flavored gelatin | 1 Tablespoon | |
| Hot water | 1 Cup (16 tbs) | |
| Salt | 1⁄8 Teaspoon | |
| Grapefruit sections | 1 1⁄2 Cup (24 tbs), cut into pieces | |
| Grapefruit juice | 1 Cup (16 tbs) | |
| Flaked tuna fish | 1 Cup (16 tbs) | |
| Diced celery | 1⁄2 Cup (8 tbs) | |
| Cooked peas | 1⁄2 Cup (8 tbs) | |
| Chopped pimiento | 1 Tablespoon | |
| Chopped green pepper | 1 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1 Dash | |
| Lemon juice | 2 Teaspoon | |
| Mayonnaise | 5 Tablespoon |
Nutrition Facts
Serving size
Calories 178 Calories from Fat 91
% Daily Value*
Total Fat 10 g15.6%
Saturated Fat 0.91 g4.6%
Trans Fat 0 g
Cholesterol 8.9 mg3%
Sodium 285.2 mg11.9%
Total Carbohydrates 12 g3.9%
Dietary Fiber 1 g4.1%
Sugars 7 g
Protein 11 g21.1%
Vitamin A 4.7% Vitamin C 55%
Calcium 1.7% Iron 2.1%
*Based on a 2000 Calorie diet
Directions
Sprinkle salt over grapefruit; drain thoroughly, add water to juice to make 1 cup and add to gelatin.
Chill until slightly thickened.
Add grapefruit and pour into a ring mold.
Chill until firm.
Combine remaining ingredi- ents and mix lightly.
Chill thoroughly.
Unmold gelatin on crisp lettuce and fill center of ring with tuna fish mixture.
Serve with additional mayonnaise.
Chef
