Two Tone Souffle Salad Recipe
Ingredients
| Tomato juice | 1 3⁄4 Cup (28 tbs) | |
| Lemon flavored gelatin | 6 Ounce (2 Package) | |
| Wine vinegar | 2 Tablespoon | |
| Salt | 1⁄4 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Boiling water | 1 Cup (16 tbs) | |
| Cold water | 1⁄3 Cup (5.33 tbs) | |
| Lemon juice | 1⁄4 Cup (4 tbs) | |
| Mayonnaise | 1⁄2 Cup (8 tbs) | |
| Prepared horseradish | 1 Tablespoon | |
| Grated onion | 2 Teaspoon | |
| Chopped celery | 1⁄2 Cup (8 tbs) | |
| Chopped pared cucumber | 1⁄2 Cup (8 tbs) | |
| Cooked peas | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1593 Calories from Fat 783
% Daily Value*
Total Fat 87 g133.9%
Saturated Fat 8 g39.8%
Trans Fat 0 g
Cholesterol 78.6 mg26.2%
Sodium 2567.2 mg107%
Total Carbohydrates 189 g63%
Dietary Fiber 8.5 g33.9%
Sugars 171.9 g
Protein 24 g48.8%
Vitamin A 56.3% Vitamin C 204.6%
Calcium 11.5% Iron 18.9%
*Based on a 2000 Calorie diet
Directions
Pour over 1 package gelatin and the 1/2 teaspoon salt; stir until dissolved.
Stir in the remaining tomato juice and vinegar.
Pour into a 1 1/2 quart fancy ring mold and chill until just set, but not firm.
Meanwhile, dissolve the remaining package of gelatin and 1/4 teaspoon salt in the boiling water.Add the cold water, lemon juice, mayonnaise, horseradish, and onion; beat until well blended.
Turn into a refrigerator tray and set in freezer about 20 minutes, or until mixture is frozen about 1 inch in from edge of tray.
Turn partially frozen mixture into a bowl and beat with a hand rotary or electric beater until fluffy.
Stir in vegetables and spoon over tomato layer in mold.
Chill until firm, about 4 hours.
Unmold onto a chilled large platter.
Surround with alternate slices of cold roast turkey and ham.
Garnish with parsley sprigs.
Chef
