Vegetable Mold

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 166.1

Total Fat: 13.2 g
Cholesterol: 10.2 mg
Sodium: 290.0 mg
Total Carbs: 12.3 g
Dietary Fiber: 0.8 g
Protein: 0.9 g

View full nutritional breakdown of Vegetable Mold calories by ingredient

Introduction

MAKE THIS RECIPE 1 DAY AHEAD OF WHEN IT WILL BE SERVED, HENCE THE LONG "COOKING" TIME!
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I used PLAIN, AVERAGE WATER, this ALSO uses 1 PACKAGE KNOX UNFLAVORED GELATIN MAKE THIS RECIPE 1 DAY AHEAD OF WHEN IT WILL BE SERVED, HENCE THE LONG "COOKING" TIME!
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I used PLAIN, AVERAGE WATER, this ALSO uses 1 PACKAGE KNOX UNFLAVORED GELATIN

Minutes to Prepare: 240

Minutes to Cook: 1440

Number of Servings: 12

Ingredients

1 CUP Celery, raw, diced

2 medium Red Ripe Tomatoes, diced

1 cup Cucumber (peeled), diced

1 average red bell Pepper, diced

1 average med. Onion raw, diced

2 cups Kraft Mayonnaise,

1 envelope KNOX UNFLAVORED GELATIN

1/4 CUP HOT WATER

1/4 CUP COLD WATER.

Directions

NOTE: MAKE THIS RECIPE 1 DAY AHEAD OF WHEN IT WILL BE SERVED, HENCE THE COOKING TIME!

Chop all vegetables very fine.
Place each vegetable on double layer paper towel on it's own dish, cover with another layer of paper towels. Let "drain" for a couple hours or until no longer juicy.
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Dissolve UNFLAVORED GELATIN in 1/4 cup HOT water.
Stir in COLD water.
Add Maoynnaise & mix well
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Fold in vegetables
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Pour mixture in gelatin mold or bowl.
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refrigerate 24 hours or until set.
Set out 10 minutes ahead and unmold.
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You can serve this with Ritz or other crackers.
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Can be a salad, side dish, or main dish if desired

Number of Servings: 12

Recipe submitted by SparkPeople user RD03875.