Vegetable Souffle Salad With Tuna
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Dissolve gelatin in hot water. Add cold water, vinegar, salt, salad dressing and pepper. Blend well with beater. Pour into freezing tray and quick chill 15-20 min. or until firm about 1" from edge.
Turn into mixing bowl and beat until fluffy. Fold in vegetables. Pour into 1 qt. mold; chill until firm. Unmold and garnish with salad greens. Serve with tuna fish and salad dressing.