Scott's Holiday Salad
Recipe from
Better Homes and Gardens
This favorite holiday gelatin salad combines cucumber, green onion, and celery.
Servings:
8
Prep Time:
40 mins
Ingredients
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1/2 cupcold watersee savings
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2envelopes plain gelatinsee savings
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1 cupwatersee savings
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1/2 cupchampagne vinegar or white vinegarsee savings
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1 cupgranulated sugarsee savings
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1 teaspoonkosher saltsee savings
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3 cupspeeled and seeded cucumber, cut into 1/4-inch piecessee savings
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1/2 cupthinly sliced green onions, white and green partssee savings
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1/2 cupcelery, cut into 1/4-inch piecessee savings
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Vegetable oil or cooking spraysee savings
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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: Calories 117, Sodium 254 mg, Carbohydrate 27 g, Protein 2 g,
Percent Daily Values are based on a 2,000 calorie diet
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