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Vegetable and Pineapple Souffle Salad Recipe
|Lime flavored gelatin||1 Tablespoon|
|Hot water||1 Cup (16 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Vinegar||1 1⁄2 Tablespoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Drained crushed pineapple||1⁄2 Cup (8 tbs)|
|Drained finely diced cucumber||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
Calories 157 Calories from Fat 130
% Daily Value*
Total Fat 14 g22.3%
Saturated Fat 1.3 g6.6%
Trans Fat 0 g
Cholesterol 13.1 mg
Sodium 431.7 mg18%
Total Carbohydrates 6 g2%
Dietary Fiber 0.6 g2.4%
Sugars 5.4 g
Protein 0.29 g0.59%
Vitamin A 1.7% Vitamin C 0.85%
Calcium 0.6% Iron 0.57%
*Based on a 2000 Calorie diet
Blend well with rotary beater.
Pour into refrigerator freezing tray.
Quick-chill in freezing unit 15 to 20 minutes, or until firm about 1-inch from edge but soft in center.
Turn mixture into bowl and whip with rotary beater until fluffy.
Fold in pineapple and vegetables.
Pour into individ- ual molds.
Chill until firm in refrigerator.
Unmold and garnish with salad greens.
Serve with additional mayonnaise, if de- sired.