Scott's Holiday Salad
Recipe from Better Homes and Gardens
This favorite holiday gelatin salad combines cucumber, green onion, and celery.
Prep Time: 40 mins
see savings1/2 cupcold water
see savings2 envelopesplain gelatin
see savings1 cupwater
see savings1/2 cupchampagne vinegar or white vinegar
see savings1 cupgranulated sugar
see savings1 teaspoonkosher salt
see savings3 cupspeeled and seeded cucumber, cut into 1/4-inch pieces
see savings1/2 cupthinly sliced green onions, white and green parts
see savings1/2 cupcelery, cut into 1/4-inch pieces
see savingsVegetable oil or cooking spray
In a non-reactive saucepan, combine 1 cup water, the vinegar, sugar, and salt. Cook and stir over medium heat until hot and sugar is dissolved. Remove from heat; add softened gelatin mixture, stirring until dissolved. Transfer to large bowl.
Place bowl over very large bowl of ice water. Stir occasionally until completely cold and just beginning to thicken, about 10 minutes.
Stir cucumbers, green onion, and celery into cold mixture. Pour into a 6- to 8-cup non-reactive mold or dish that has been lightly oiled. Wrap mold with plastic wrap; refrigerate 4 hours or overnight.
To unmold, dip mold briefly (10 seconds or less) into very hot water. Invert mold onto a serving dish. Makes 8 servings.
Per Serving: cal. (kcal) 117, carb. (g) 27, sugar (g) 26, pro. (g) 2, vit. A (IU) 146, vit. C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, sodium (mg) 254, Potassium (mg) 104, calcium (mg) 20, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet