Garden Salad Mold
Preparation time: 20 to 25 min.
Chilling times: 2 hrs. or overnight
The fresh flavors of cucumbers, green peppers, green onions and celery are combined together in an easy make-ahead salad that can be molded into attractive individual salad molds.
For 4 servings you will need:
1pkg. (3 oz.) lemon-flavored gelatin
1/2 tsp. each dried chervil and tarragon leaves
1 cup boiling water
1 cup sour cream
2 Tbsp. tarragon-flavored vinegar
1/4 tsp. salt
3/4 cup finely diced celery
1/2 cup finely diced radishes
1/2 cup finely diced cucumbers (pared and seeded)
1/4 cup each finely diced green pepper and green onion
Lettuce to line plates
Paprika Dressing (recipe follows)
Paprika Dressing: In saucepan, heat 1/2 cup sugar and 1/4 cup lemon juice just until sugar is dissolved. Add 1 tsp. celery salt, 1 tsp. paprika, 1 tsp. Dijon-style mustard and 1/2 tsp. grated onion. Slowly add 1 cup salad oil while beating until dressing is thick. Makes 1 1/2 cups.
For 2 servings:
Half of the ingredients.
For 8 servings:
Double the ingredients and use a 6 to 8-cup mold.
1. In mixing bowl, stir lemon gelatin with chervil and tarragon. Add boiling water. Stir until gelatin is dissolved.
2. Cool in refrigerator or over ice until syrupy. Stir in sour cream, vinegar and salt. Fold in vegetables.
3. Pour into 4 lightly oiled individual molds or a 3 to 4-cup mold. Cover and chill 2 hrs. or overnight.
4. Unmold onto individual serving plates or large platter lined with lettuce. Serve with Paprika Dressing.
Good served with: Summer picnic menus or patio barbecue meals.
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