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Lemon-Nut Vegetable Mold

August 5, 2011

This salad has great versatility. Raw broccoli and/or cauliflower may be substituted for the celery and cucumber.

For 4 servings you will need:
1 pkg. (3 oz.) lemon flavored gelatin
1 cup boiling water
3/4 cup cold water
2 Tbsp. tarragon-flavored wine vinegar
1 Tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. onion salt
1/2 cup chopped walnuts
1/2 cup chopped walnuts
1/2 cup thinly-sliced celery
1/2 cup diced, peeled, cucumber
1/4 cup finely-diced radishes
1/4 cup cooked peas
Crisp Lettuce

Sour Cream Dressing
Mix 1/2 tsp. salt, 1 1/2 tsp. sugar, dash red pepper, 1 1/2 tsp. lemon juice, 1 Tbsp. cider vinegar, and 1/2 cup sour cream.

Preparation:

1. Put gelatin in medium bowl. Add boiling water and stir until gelatin is dissolved. Stir in cold water, wine vinegar, lemon juice, salt and onion salt.

2. Chill until mixture mounds slightly when dropped from spoon.

3. Fold in nuts, celery, cucumber, radishes and peas.

4. Turn into 1-quart mold. Chill for 2 hours or until firm.

5. Turn out on lettuce-lined plate or platter.

6. Serve dressing alongside.


©MCMLXXXV My Great Receipes® All Rights Reserved. Printed in Holland.

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