Tomato Aspic Salad Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy++
Ingredients
| Salt | 1 3/4 Cup (16 tbs) | |
| Ground black pepper | 1/2 Teaspoon | |
| Bay Leaf | 1 | |
| Paprika | 1/2 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Onion | 1 Tablespoon, grated | |
| Unflavored gelatin | 1 Tablespoon | |
| Cold water | 1/4 Cup (16 tbs) | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Green onion | 2 Tablespoon, chopped | |
| Parsley | 2 Tablespoon, finely chopped |
Directions
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.
Cool.
Add chopped vegetables.
Pour aspic into six individual molds, cover and refrigerate until set.
Unmold and serve cold.
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.
Cool.
Add chopped vegetables.
Pour aspic into six individual molds, cover and refrigerate until set.
Unmold and serve cold.
Chef
