Scott's Holiday Salad

This favorite holiday gelatin salad combines cucumber, green onion, and celery.



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Ingredients
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    1/2  cup 
    cold water
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    2   envelopes 
    plain gelatin
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    1   cup 
    water
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    1/2  cup 
    champagne vinegar or white vinegar
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    1   cup 
    granulated sugar
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    1   teaspoon 
    kosher salt
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    3   cups 
    peeled and seeded cucumber, cut into 1/4-inch pieces
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    1/2  cup 
    thinly sliced green onions, white and green parts
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    1/2  cup 
    celery, cut into 1/4-inch pieces
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    Vegetable oil or cooking spray

Directions
1.
In bowl pour 1/2 cup cold water. Sprinkle the unflavored gelatin over to soften, about 10 minutes.
2.
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.
3.
Place bowl over very large bowl of ice water. Stir occasionally until completely cold and just beginning to thicken, about 10 minutes.
4.
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.
5.
To unmold, dip mold briefly (10 seconds or less) into very hot water. Invert mold onto a serving dish. Makes 8 servings.
Nutrition information
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 (g) 8, sodium (mg) 254, Potassium (mg) 104, calcium (mg) 20, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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