Cucumber Molded Salad Recipe - Cooking Index
2 | Lime-flavored gelatin - (3 oz ea) | |
1/4 teaspoon | 1.3ml | Salt |
1 1/2 cups | 355ml | Boiling water |
1 1/2 cups | 355ml | Cold water |
1 tablespoon | 15ml | Lemon juice |
1/2 cup | 118ml | Mayonnaise or salad dressing |
1/2 cup | 118ml | Sour cream |
1 1/2 cups | 219g / 7.7oz | Chopped peeled seeded cucumbers |
2 tablespoons | 30ml | Minced onion |
1 teaspoon | 5ml | Minced fresh dill |
Place the gelatin and salt in a large bowl. Add the boiling water and stir until completely dissolved, 2 minutes. Stir in the cold water and lemon juice. Refrigerate until slightly thickened (it should have the consistency of unbeaten egg whites), about 1 1/4 hours.
Mix the mayonnaise and sour cream in a small bowl until well blended. Stir into the thickened gelatin. Refrigerate until thickened (a spoon drawn through leaves a definite impression), about 15 minutes. Stir in the cucumbers, onion and dill. Pour into a 5-cup mold. Refrigerate until firm, 4 hours. Unmold. Garnish as desired.
This recipe yields 10 servings.
Each serving: 139 calories; 192 mg sodium; 8 mg cholesterol; 6 grams fat; 2 grams saturated fat; 20 grams carbohydrates; 2 grams protein; 0.20 gram fiber.
Source:
The Los Angeles Times, 02-13-2002
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