Creamy Molded Vegetable Salad Recipes

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MOLDED VEGETABLE SALAD



Molded Vegetable Salad image

I FOUND this recipe years ago in an old cookbook. By using different colored gelatins, it blends in well with special holiday dinners. Of course, I use lime for our St. Patrick's Day celebration. Whatever the holiday, this salad is a big hit and there's seldom any leftover. -Pauline Albert, Catasauqua, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

1 package (6 ounces) lime gelatin
1/4 teaspoon salt, optional
1-1/2 cups boiling water
3/4 cup cold water
3 tablespoons vinegar
1 cup chopped celery
1 cup chopped tomato
1 cup thinly shredded lettuce
3/4 cup thinly sliced radishes
1/4 cup finely chopped green pepper
4 teaspoons grated onion
Dash pepper

Steps:

  • In a bowl, dissolve gelatin and salt if desired in boiling water. Add the cold water and vinegar. Chill until partially set. Fold in remaining ingredients. Pour into a 4-cup mold that has been lightly coated with cooking spray. Chill until firm. Unmold onto a serving platter.

Nutrition Facts :

MOLDED VEGETABLE SALAD



Molded Vegetable Salad image

In times past, every party table would be accessorized with a glistening molded salad. To bump up the flavor of this salad, sub tomato juice for the water. From the Mississippi Valley chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

1 (3 ounce) package lemon gelatin
1 cup water, boiling
2 tablespoons cider vinegar
2 tablespoons tarragon vinegar
1/2 teaspoon salt
3/4 cup water, cold
1 -2 cup vegetables (use any combination of vegetables of your choice or see suggested combinations below)

Steps:

  • Dissolve gelatin in boiling water.
  • Add vinegars, salt and cold water; chill.
  • When syrupy in consistency, fold in vegetables.
  • Pour into any desired mold, either loaf or ring.
  • Chill until firm and unmold on salad greens; serve with dressing of your choice.
  • Suggested combinations: 1. shredded cabbage, celery, pimiento and green pepper 2. chopped cabbage, celery, and stuffed olives 3. shredded cabbage, celery and lightly cooked peas 4. grated carrot, celery and green bell pepper 5. diced pickled beets, celery, and 2 tablespoons grated horseradish.

Nutrition Facts : Calories 55, Sodium 261.4, Carbohydrate 12.8, Sugar 12.2, Protein 1.1

CREAMY SUMMER VEGETABLE SALAD



Creamy Summer Vegetable Salad image

Mother made this salad whenever we barbecued. It's easy to fix, goes well with meat or chicken and is a good way to utilize garden vegetables.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 16 servings.

Number Of Ingredients 9

4 medium tomatoes, chopped
3 large cucumbers, seeded and chopped
1 medium onion, chopped
10 radishes, sliced
2 cups sour cream
1/4 cup lemon juice
1 teaspoon seasoned salt
1/2 teaspoon pepper
3/4 teaspoon celery seed, optional

Steps:

  • In a large bowl, combine tomatoes, cucumbers, onion and radishes. In a small bowl, combine the remaining ingredients. Add to vegetables and toss to coat. , Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 81 calories, Fat 5g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 116mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

CREAMY MOLDED VEGETABLE SALAD



Creamy Molded Vegetable Salad image

Another recipe posted for a request for recipes using gelatin. Haven't tried it, found it in a Pillsbury cookbook. Prep time approximate and doesn't include firming up time in fridge.

Provided by Hey Jude

Categories     Peppers

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 cups cold water
2 tablespoons unflavored gelatin (2 pkg)
1/2 cup sugar
1/2 teaspoon salt
1/3 cup vinegar
2 tablespoons lemon juice
1 1/2 cups salad dressing or 1 1/2 cups mayonnaise
yellow food coloring or green food coloring (optional)
1 cup shredded cabbage
2 medium carrots, shredded
1 stalk celery, sliced
1 green pepper
lettuce leaf

Steps:

  • In a medium saucepan, sprinkle gelatin over 1/2 cup of the cold water; stir over low heat until gelatin is dissolved; add sugar, salt, remaining 1 1/2 cups water and lemon juice; stir until sugar is dissolved.
  • Remove from heat, add salad dressing and food coloring (if using), stir until well blended; stir in cabbage, carrots and celery.
  • Cut part of the green pepper into rings and reserve for later use.
  • Chop remaining green pepper and stir into salad.
  • Pour into an oiled 6-cup mold; refrigerate until firm, about 4 hours.
  • To serve, unmold onto lettuce leaves and garnish with green pepper rings.

Nutrition Facts : Calories 192.1, Fat 6.2, SaturatedFat 1.9, Cholesterol 36.3, Sodium 690.2, Carbohydrate 30.3, Fiber 1.3, Sugar 24.5, Protein 5.3

COOL CUCUMBER MOLDED SALAD



Cool Cucumber Molded Salad image

Yummy cool cucumber molded salad. We have this in the winter and it is so refreshing.

Provided by Miner Trish

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 4h20m

Yield 6

Number Of Ingredients 7

1 large cucumber, peeled and shredded
1 (3 ounce) package lime flavored Jell-O® mix
1 ¼ cups boiling water
1 tablespoon white sugar
1 pinch salt
1 tablespoon white vinegar
½ cup mayonnaise

Steps:

  • Place the shredded cucumber in a colander to drain. In a medium bowl, whisk together the gelatin mix and hot water until gelatin has dissolved. Mix in the sugar, salt and vinegar. Set aside to cool until it starts to set, about 1 hour.
  • When the gelatin has thickened, stir in the mayonnaise, and fold in the drained cucumber. Transfer to a mold or serving bowl, and chill for 3 hours, or until set.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 16.5 g, Cholesterol 7 mg, Fat 14.6 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 2.2 g, Sodium 168.7 mg, Sugar 15.2 g

CREAMY LAYERED VEGETABLE SALAD



Creamy Layered Vegetable Salad image

Here's a meal-in-a-bowl for a crowd - layered greens, pepperoni, veggies and a creamy Parmesan dressing!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 2h20m

Yield 12

Number Of Ingredients 8

1 bag (16 ounces) iceberg lettuce salad mix
1 package (3 1/2 ounces) sliced pepperoni, chopped (3/4 cup)
1 medium head cauliflower (2 pounds), separated into florets (6 cups)
1/2 cup chopped red onion
2 cups seasoned croutons
2 cups mayonnaise or salad dressing
1/2 cup grated Parmesan cheese
1/4 cup sugar

Steps:

  • In large glass bowl, layer lettuce, pepperoni, cauliflower and onion.
  • Mix all Parmesan Dressing ingredients; drop by spoonfuls over onion. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours.
  • Just before serving, sprinkle with croutons; toss.

Nutrition Facts : Calories 375, Carbohydrate 13 g, Cholesterol 30 mg, Fat 7, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg

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