Vegetable Mold Recipe
Ingredients
| Tomatoes | 2 Cup (16 tbs), diced | |
| Unflavored gelatin | 1 | |
| Salt | 1/2 Teaspoon | |
| Honey | 3 Tablespoon | |
| Lemon juice | 2 Teaspoon | |
| 1/2 teaspoon grated lemon rind | ||
| Celery | 1/2 Cup (16 tbs), diced | |
| Carrots | 3/4 Cup (16 tbs), shredded | |
| Lettuce leaves for garnish | ||
| Yogurt or cottage cheese | ||
Directions
Place tomatoes in small saucepan; sprinkle gelatin over tomatoes, mix together with wooden spoon.
Place saucepan on burner over medium heat and bring to a boil.
Remove from heat and add salt and honey; cool mixture.
Stir in lemon juice and rind.
Meanwhile, prepare vegetables.
Add to tomato gelatin mixture.
Turn into a one quart mold and place in refrigerator for three to four hours or overnight to set.
Unmold salad on serving plate lined with romaine or iceberg lettuce leaves.
Place saucepan on burner over medium heat and bring to a boil.
Remove from heat and add salt and honey; cool mixture.
Stir in lemon juice and rind.
Meanwhile, prepare vegetables.
Add to tomato gelatin mixture.
Turn into a one quart mold and place in refrigerator for three to four hours or overnight to set.
Unmold salad on serving plate lined with romaine or iceberg lettuce leaves.
Chef
