This is a print preview of "Congealed Spring Salad" recipe.

Congealed Spring Salad Recipe
by Global Cookbook

Congealed Spring Salad
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  Servings: 12

Ingredients

  • 2 pkt (3-ounce) lemon-flavored gelatin
  • 1 3/4 c. Boiling water
  • 2 c. Cool water
  • 1 Tbsp. Salt
  • 3 Tbsp. Vinegar
  • 1 1/2 c. Finely minced carrots
  • 1 3/4 c. Finely minced cabbage
  • 1 1/2 c. Finely minced spinach
  • 1 tsp Finely minced onion Salad greens

Directions

  1. Dissolve gelatin in boiling water. Add in cool water, salt, and vinegar.
  2. Divide mix into three parts. Refrigeratefirst part and when it begins to thicken, add in carrots, and pour into an oiled loaf mold; refrigeratetill hard.
  3. Repeat with second part, adding cabbage for second layer; pour onto hard layer in mold; refrigeratetill hard. To chilled and thickened third part, add in spinach and onion and pour onto hard gelatin. Refrigeratetill hard. Unmold on salad greens. Slice and serve with mayonnaise or possibly salad dressing.
  4. Yield: 12servings.