Vegetable and Salmon Souffle Salad Recipe
Ingredients
| Lemon flavored gelatin | 1 Tablespoon | |
| Hot water | 1 Cup (16 tbs) | |
| Cold water | 1⁄2 Cup (8 tbs) | |
| Vinegar | 2 Tablespoon | |
| Mayonnaise | 1⁄2 Cup (8 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1 Dash | |
| Diced celery | 1 Cup (16 tbs) | |
| Chopped pimiento | 1⁄4 Cup (4 tbs) | |
| Chopped onion | 1 Tablespoon | |
| Canned salmon | 7 Ounce, flaked (Drained) |
Nutrition Facts
Serving size
Calories 200 Calories from Fat 151
% Daily Value*
Total Fat 17 g25.8%
Saturated Fat 1.3 g6.6%
Trans Fat 0 g
Cholesterol 21.4 mg7.1%
Sodium 352.5 mg14.7%
Total Carbohydrates 4 g1.2%
Dietary Fiber 0.55 g2.2%
Sugars 2.9 g
Protein 7 g13.6%
Vitamin A 7.1% Vitamin C 15.5%
Calcium 1.1% Iron 1.2%
*Based on a 2000 Calorie diet
Directions
Add cold water, vinegar, may- onnaise, salt and pepper.
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 a bowl and whip with rotary beater until fluffy.
Fold in vegetables and salmon.
Pour into 1-quart mold or individual molds.
Chill until firm in refrigerator.
Unmold and garnish with salad greens.
Serve with mayonnaise.
Chef
