Tomato Aspic Salad Recipe


Difficulty LevelEasyHealth IndexHealthy++
VegetarianMain Ingredient


 No salt added tomato juice1 3⁄4 Cup (28 tbs)
 Freshly ground black pepper1⁄2 Teaspoon (Or To Taste)
 Bay leaf1
 Paprika1⁄2 Teaspoon
 Fresh lemon juice1 Teaspoon
 Grated onion1 Tablespoon
 Unflavored gelatin1 Tablespoon (1 Envelope)
 Cold water1⁄4 Cup (4 tbs)
 Chopped celery1⁄2 Cup (8 tbs)
 Chopped green onion2 Tablespoon
 Finely chopped fresh parsley2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 174 Calories from Fat 9

% Daily Value*

Total Fat 1 g1.7%

Saturated Fat 0.22 g1.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 142.6 mg5.9%

Total Carbohydrates 29 g9.7%

Dietary Fiber 6.8 g27.3%

Sugars 18 g

Protein 19 g37.6%

Vitamin A 145.5% Vitamin C 230.8%

Calcium 16.3% Iron 35%

*Based on a 2000 Calorie diet


In a saucepan over medium setting, heat tomato juice, pepper and bay leaf.
Remove from heat and take out bay leaf.
Add paprika, lemon juice and grated onion.
Combine gelatin and cold water and add mixture to hot tomato juice.
Stir until dissolved.
Add chopped vegetables.
Pour aspic into six individual molds, cover and refrigerate until set.
Unmold and serve cold.