At the holidays, when salad greens are sometimes not at their best, this tasty salad offers up crisp veggies built into a tangy french-dressing flavored aspic. Cool and zippy, this fits in perfectly with any special meal. We always serve it up at Thanksgiving or Christmas ... sometimes both!
serves6 to 8
prep time45 Min
cook time5 Min
lemon gelatin (small box)
tomato sauce (small can)
apple cider vinegar
salt & pepper to taste
finely diced celery
finely diced cucumber
finely diced green bell pepper
finely diced radishes
finely diced green onions (about 2 onions)
How To Make
In a medium bowl (or other suitable container), dissolve the lemon gelatin in the 2/3 cup boiling water per package directions. Stir in the tomato sauce, vinegar and Tabasco. Add salt and pepper to taste.
Put this mixture into the refrigerator for about 15 to 20 minutes, or until the gelatin is thickened but not set.
While the gelatin/tomato mixture is chilling, wash and dice all of the veggies.
Fold the diced veggies into the thickened gelatin, stirring gently to distribute evenly. At this time, you can transfer everything into a decorative mold if desired. Cover and refrigerate until firmly set.
OPTIONAL: Unmold onto a lettuce-lined plate right before serving. Decorate with small dollops of mayonnaise if desired.
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