Two Tone Salad Recipe
Ingredients
| Tomato Aspic Layer | ||
| Unflavored gelatin | 1 | |
| 1 1/2 cups mixed vegetable juice | ||
| Lemon juice | 2 Teaspoon | |
| Celery seed | 1/4 Teaspoon | |
| Seasoned salt | 1/4 Teaspoon | |
| Cottage Cheese Layer | ||
| 2 envelopes unflavored gelatin | ||
| Water | 1/4 Cup (16 tbs) | |
| Cottage cheese | 2 Cup (16 tbs) | |
| 1 medium cucumber, pared, seeded, and chopped | ||
| Evaporated milk | 3/4 Cup (16 tbs), skimmed | |
| Salt | 3/4 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Lemon wedges to garnish | ||
Directions
Tomato Aspic Layer: In a medium saucepan sprinkle gelatin over vegetable juice to soften.
Heat slowly, stirring until gelatin is dissolved.
Add remaining ingredients; mix well.
Pour into 6-cup mold and chill until almost firm.
Cottage Cheese Layer: In saucepan sprinkle gelatin over water to soften.
Heat to dissolve; cool slightly.
Combine in a bowl, with cottage cheese, cucumber, milk, salt, and paprika.
Spoon evenly over tomato layer.
Chill until firm.
Unmold on salad greens and garnish with lemon wedges.
Divide evenly.
Heat slowly, stirring until gelatin is dissolved.
Add remaining ingredients; mix well.
Pour into 6-cup mold and chill until almost firm.
Cottage Cheese Layer: In saucepan sprinkle gelatin over water to soften.
Heat to dissolve; cool slightly.
Combine in a bowl, with cottage cheese, cucumber, milk, salt, and paprika.
Spoon evenly over tomato layer.
Chill until firm.
Unmold on salad greens and garnish with lemon wedges.
Divide evenly.
Chef
