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Cottage Cheese-Salmon Salad

August 25, 2011

If you wish, use a pretty mold for this salad that is molded in 2 layers. It makes a nice luncheon salad for entertaining.

For 1 loaf, 4 servings, you will need:

1 pkg unflavored gelatin
1/4 cup cold milk
1 1/2 cups (12 oz carton) creamed cottage cheese
1/2 tsp. dried dill weed
1/2 tsp. instant minced onion
1 can (16 oz) red salmon, flaked, bones and skin removed
1/2 cup sour cream
1/4 cup minced celery
1 1/2 tsp. lemon juice
2 Tbsp. cold water
Crisp lettuce and tomato wedges for garnish

Preparation

1. In top half of double boiler; soak half the gelatin in milk for 2 min. until softened. Place over hot water. Heat until gelatin dissolves. Combine with the cottage cheese, dill and onion.

2. Pour into lightly oiled 1-quart salad mold or loaf pan. Place in freezer to chill about 10 min. or until partially firm.

3. Combine salmon, sour cream, celery and lemon juice. In top of double boiler, soak remaining gelatin in 2 Tbsp. cold water until softened. Place over hot water to dissolve. Add salmon mixture.

4. Pour over partially firm cottage cheese layer. Cover and chill 2 to 3 hrs. or until entirely firm.

5. To serve, unmold onto a lettuce-lined serving platter. Garnish with tomato wedges.

Tips: This salad can be prepared a day in advance of serving. A lightly oiled mold makes unmolding easier. Most salads cling to the mold because of a vacuum formed between the salad and the mold. Loosen by inserting a thin knife blade between mold and salad. If that fails, dip mold into warm, not hot, water and invert on to serving dish.


©MCMLXXXIV My Great Recipes. All rights reserved. Printed in Holland.

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