Lemon Vegetable Mold 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 :

LEMON LIME VEGETABLE SALAD



Lemon Lime Vegetable Salad image

Sweet, salty, cool and crunchy, this salad is a great addition to any family buffet.

Provided by Maureen Kilzer

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

Time 4h25m

Yield 8

Number Of Ingredients 7

1 (3 ounce) package lemon flavored Jell-O® mix
1 (3 ounce) package lime flavored Jell-O® mix
4 cups boiling water
1 tablespoon apple cider vinegar
2 stalks celery, finely chopped
½ cup chopped pimento-stuffed green olives
2 carrots, peeled and grated

Steps:

  • In a large bowl, stir together the lemon gelatin mix, lime gelatin mix, and boiling water until gelatin has dissolved. Stir in the apple cider vinegar, cover, and refrigerate for about 1 hour to thicken.
  • When the gelatin is thick but not set, stir in the celery, olives, and carrot so they are evenly dispersed throughout. Pour into a 1 quart mold and refrigerate until firm, at least 3 hours. To serve, unmold onto a plate.

Nutrition Facts : Calories 99 calories, Carbohydrate 20.2 g, Fat 1.6 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 0.2 g, Sodium 416.4 mg, Sugar 19.1 g

CHERRY-LEMON CREAM JELL-O MOLD



Cherry-Lemon Cream Jell-O Mold image

This jiggly, layered mold holds a base of clear crimson (sweet cherry) and a topping of ivory white (tangy lemon mixed with sour cream). If you have extra time, you could make it into four layers, producing red and ivory stripes. Garnished with shiny green leaves like bay or holly, it looks especially festive, and is also quite delicious. Swapping out some of the water in the Jell-O formula for ingredients like sour cream and cherry juice gives this dessert its bright taste.

Provided by Julia Moskin

Categories     parfaits and trifles, dessert

Time 4h30m

Yield 10 to 12 servings

Number Of Ingredients 7

1 large (6-ounce) package lemon Jell-O
4 cups boiling water
1 (16-ounce) container sour cream
Neutral cooking spray
2 large (6-ounce) packages black cherry Jell-O, or use plain cherry or cranberry Jell-O
1 quart sweet or tart cherry juice, or use cranberry juice (opt for less cloudy varieties)
Fresh holly sprigs, bay leaves or edible flowers, for garnish

Steps:

  • Pour lemon mix into a medium bowl and add 2 cups boiling water. Stir until dissolved, then let cool until warm but not steaming hot, about 10 minutes. Gradually whisk in sour cream until smooth.
  • Spray a 10- or 12-cup mold or Bundt pan, preferably nonstick, very lightly with neutral cooking spray. Blot any extra oil with paper towels. Pour in lemon-sour cream mixture and refrigerate until set, about 1 hour.
  • About 15 minutes before lemon-sour cream mixture has set, pour cherry mix into a large bowl and add 2 cups boiling water. Stir until dissolved, then stir in cherry or cranberry juice. Make sure mixture has cooled to lukewarm at most before proceeding.
  • When lemon-sour cream mixture is set, gently ladle the cherry mixture over it. Don't pour it on top, as the mixture breaks easily. Refrigerate again until completely set, at least 3 hours or overnight. (If you want to create multiple thinner layers of Jell-O, as seen in the picture here, instead of just one layer of each flavor, see Note.)
  • When ready to unmold, run the tip of a sharp knife around the edge of the pan to break the seal. Dip the bottom half of the mold in warm (not hot) water for 15 seconds. Place a serving plate over the top and flip to unmold. (If the mold doesn't come out immediately, don't shake it; try the warm water treatment again, 15 seconds at a time, until it comes out. If you leave the mold in the water for a longer time, it may start to melt.)
  • Just before serving, garnish, then slice, using a sharp knife and wiping the blade between slices.

SAVORY VEGETABLE MEDLEY JELL-O MOLD



Savory Vegetable Medley JELL-O Mold image

Long a dessert favorite, lemon JELL-O lends its bright, refreshing flavor to this savory vegetable medley mold.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 5 servings

Number Of Ingredients 7

1 cup boiling water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 cup cold water
1 Tbsp. HEINZ Distilled White Vinegar
3/4 cup finely chopped celery
1/2 cup shredded carrots
1/4 cup finely chopped green peppers

Steps:

  • Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water and vinegar. Refrigerate 1 hour or until thickened.
  • Stir vegetables into gelatin; pour into 4-cup mold sprayed with cooking spray.
  • Refrigerate 3 hours or until firm. Unmold onto plate before serving.

Nutrition Facts : Calories 80, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

VEGETABLES WITH LEMON SAUCE



Vegetables With Lemon Sauce image

Make and share this Vegetables With Lemon Sauce recipe from Food.com.

Provided by Bev. E.

Categories     < 60 Mins

Time 45m

Yield 2 serving(s)

Number Of Ingredients 14

1/2 cup cauliflower floret
1/3 cup sliced carrot
1/2 cup broccoli floret
1/4 cup julienne-sliced sweet red pepper
1/4 cup julienne-sliced yellow sweet pepper
1/2 cup chicken broth
1 1/2 teaspoons cornstarch
1 1/2 teaspoons water
2 teaspoons butter
2 teaspoons lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon sliced green onion
1 dash white pepper
1 dash seasoning salt

Steps:

  • Combine cauliflower and carrot in a steamer basket over boiling water.
  • Cover and steam vegetables 5-7 minutes.
  • Add broccoli and red and yellow peppers; steam another 6-8 minutes or until crisp-tender.
  • Drain.
  • Meanwhile, heat chicken broth in a small saucepan.
  • Combine cornstarch and water, stirring until blended; ad to broth, stirring constantly, until smooth and thickened.
  • Add butter, lemon juice, parsley, green onion, pepper, and seasoned salt; cook 1 minute.
  • Drizzle lemon sauce over vegetables jut before serving.

Nutrition Facts : Calories 81.9, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.1, Sodium 245, Carbohydrate 9, Fiber 1.8, Sugar 2.5, Protein 2.9

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