Molded salad?!
Answers: This was popular during the 1950's. It was a savory, rather than sweet, gelled molded salad, and had vegetables (celery, carrots, etc.) in it instead of fruit. It was a staple at church socials and family gatherings from Maine to Florida. I don't remember if it was made with plain gelatin or a flavored one, but I do remember that the recipe calls for vinegar.
Vegetable Salad
1 lg. pkg. lemon Jello
1/2 c. fine grated carrots
1/2 c. finely cut half moon shaped celery
1/2 c. small green peas
1 tsp. Vinegar
Dissolve Jello per instructions, for firmer Jello omit 1/4 c. water. Add 1 teaspoon vinegar when Jello starts to firm up good, fold in veggies. Place small sprigs of celery leaves on top for garnish or parsley.
or:
Cabbage and Carrot Salad
3 ounce package lime Jello
1 cup boiling water
3 tablespoons sugar
1 cup cold water
2 tablespoons vinegar
1 teaspoon salt
1 cup shredded raw cabbage
1 cup grated raw carrots
Prepare Jello in boiling water and stir in sugar. Add cold water, vinegar and salt. Chill; when slightly thickened fold in carrots and cabbage. Chill.
or:
Spinach Salad
1 package (3 oz) Jello Lemon, Lemon-Lime, or Lime Gelatin
1/2 teaspoon salt
1 cups boiling water
1/2 cup cold water
3 tablespoons vinegar
1-1/2 cups chopped cooked spinach
2 teaspoon grated onion.
Dissolve Jello Gelatin and salt in boiling water. Add cold water and vinegar. Chill until very thick. Fold in spinach and onion. Pour into a 1-quart mold or individual molds. Chill until firm. Unmold on crisp lettuce. Garnish with mayonnaise and sliced hard-cooked egg, if desired. Makes about 3 cups, or 6 side salads.
or:
Twopenny Salad
1 package lemon Jello
1 pint warm water
1/2 teaspoon salt
1/3 teaspoon celery salt
3 tablespoons vinegar
2 tablespoons tomato ketchup
1 cup cabbage, finely shredded
Dissolve Jello in warm water. Add seasonings, vinegar and ketchup. Chill. When slightly thickened, fold in cabbage. Turn into individual molds. Chill until firm. Unmold on crisp lettuce. Garnish with mayonnaise. Serves 6.
Christmas Vegetable Salad Mold
Recipe #43311
by Dancer^ | Edit...My Notes
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6 servings 20 min 15 min prep
Change to: servings US Metric
1 tablespoon gelatin powder
1/2 cup cold water
1 cup chicken broth
1/4 teaspoon salt
1/2 teaspoon dried dill weed
1 teaspoon sugar
1 cup low-fat yogurt, plain
1/2 cup finely-chopped green peppers
1/2 cup sliced quartered radishes
1/4 cup finely-chopped green onions
2 tablespoons snipped fresh parsley
crisp lettuce leaves
Not the one? See other Christmas Vegetable Salad Mold Recipes
< 30 mins Salads
Low Fat Salads
Eggs/Dairy Salads
Christmas Salads
Combine gelatin and cold water in a heavy saucepan.
Slowly heat over low heat, stirring constantly until gelatin is clear and liquid.
Add chicken broth, salt, dill weed, and sugar; mix well.
Add slowly to yogurt; mix well.
Chill until it is of the consistency of unbeaten egg whites.
Fold in remaining ingredients except lettuce; mix carefully.
Turn into one 3-cup mold or six 1/2-cup molds.
Cover lightly with clear plastic wrap.
Chill until set.
Unmold on crisp lettuce.
I found this recipe on a yahoo search hope it helps