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Cabbage and Pepper Molded Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. For an outdoor barbecue party, or just for the ease of having a salad made ahead, this recipe is perfect!
2 envelopes unflavored gelatin (2 tablespoons)
In batter bowl, combine gelatin, sugar and salt. Add the boiling water, stirring until everything has dissolved. Add the vinegar, zest and juice. Cool until it begins to thicken. In meantime, prepare the vegetables. When gelatin mixture is cool and starting to thicken, add the vegetables. Pour into an 8 by 5 inch glass or ceramic loaf pan or a 10 inch glass or ceramic ring mold. Chill several hours or until firm. Unmold on a beautiful platter, garnish with lettuce and more vegetables, as desired.
Recipe created 1997-06-14.