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Cucumber Soufflé Salad

November 4, 2013

cucumber_souffle_salad

1 cup boiling water
2 packages (3 ounces each) lime-flavored gelatin
3/4 cup cold water
1 cup boiling water
1/2 cup mayonnaise or salad dressing
1/4 cup cold water
2 tablespoons vinegar
1/4 teaspoon salt
1 medium cucumber, chopped (about 1 cup)
1 medium stalk celery, thinly sliced (about 1/2 cup)
7 medium radishes, sliced (about 1/2 cup)

For first layer, pour 1 cup boiling water on 1 package gelatin in bowl; stir until gelatin is dissolved. Stir in 3/4 cup cold water. Pour 1/2 cup of the gelatin mixture into 5-cup mold: refrigerate. Reserve remaining gelatin mixture for third layer.

For second layer, pour 1 cup boiling water on second package gelatin in bowl; stir until gelatin is dissolved. Mix mayonnaise, 1/4 cup cold water, the vinegar and salt; stir into gelatin mixture. Refrigerate until slightly thickened, about 1 hour. Stir in half of the cucumber, celery and radishes. Pour on the first layer in mold; refrigerate.

For third layer, refrigerate reserved gelatin until slightly thickened, about 1 hour. Stir in remaining vegetables; pour on second layer in mold. Refrigerate until firm, at least 5 hours. 8 servings.

Timing Tip: If you want to serve at different times, Cucumber Soufflé Salad will hold in the refrigerator up to 24 hours.


© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

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