Vegetable Ribbon Salad
A Uncategorized recipe with 3 oz each lemon gelatin, boiling water, cold water. Ready in 20 min, serves 48.
Curated byKavya Sharma🇮🇳
- 1
Dissolve gelatin in boiling water; add cold water, vinegar and salt.
3 oz each lemon gelatin(9 pkg)boiling water(2 qt)cold water(1 3/4 c)vinegar(2/3 c)salt(2 tsp) - 2
Divide into 3 parts.
- 3
Chill until slightly thickened; add cabbage to first part of gelatin mixture.
3 oz each lemon gelatin(9 pkg)cabbage finely chopped(1 1/2 qt) - 4
Turn into 6 loaf pans (4 x 9 x 2 1/2) to depth of 1-inch.
- 5
Chill until firm.
- 6
Add carrots to second part of thickened gelatin; pour over firm cabbage layers.
3 oz each lemon gelatin(9 pkg)cabbage finely chopped(1 1/2 qt)carrots grated(1 1/2 qt) - 7
Chill until firm.
- 8
Add spinach and onions to remaining gelatin; pour over carrot layers.
3 oz each lemon gelatin(9 pkg)raw spinach finely chopped(1 1/2 qt)green onion finely chopped(3 tbsp) - 9
Chill until firm.
- 10
Unmold, cut each loaf into 8 slices.
3 oz each lemon gelatin(9 pkg) - 11
Serve on crisp lettuce leaves.
crisp lettuce - 12
Makes 48 servings.
Nutrition Facts
Per serving
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Vegetable Ribbon Salad
A Uncategorized recipe with 3 oz each lemon gelatin, boiling water, cold water. Ready in 20 min, serves 48.
Curated byKavya Sharma🇮🇳
Directions
12 steps- 1
Dissolve gelatin in boiling water; add cold water, vinegar and salt.
3 oz each lemon gelatin(9 pkg)boiling water(2 qt)cold water(1 3/4 c)vinegar(2/3 c)salt(2 tsp) - 2
Divide into 3 parts.
- 3
Chill until slightly thickened; add cabbage to first part of gelatin mixture.
3 oz each lemon gelatin(9 pkg)cabbage finely chopped(1 1/2 qt) - 4
Turn into 6 loaf pans (4 x 9 x 2 1/2) to depth of 1-inch.
- 5
Chill until firm.
- 6
Add carrots to second part of thickened gelatin; pour over firm cabbage layers.
3 oz each lemon gelatin(9 pkg)cabbage finely chopped(1 1/2 qt)carrots grated(1 1/2 qt) - 7
Chill until firm.
- 8
Add spinach and onions to remaining gelatin; pour over carrot layers.
3 oz each lemon gelatin(9 pkg)raw spinach finely chopped(1 1/2 qt)green onion finely chopped(3 tbsp) - 9
Chill until firm.
- 10
Unmold, cut each loaf into 8 slices.
3 oz each lemon gelatin(9 pkg) - 11
Serve on crisp lettuce leaves.
crisp lettuce - 12
Makes 48 servings.
About this recipe
A Uncategorized recipe with 3 oz each lemon gelatin, boiling water, cold water. Ready in 20 min, serves 48.
Nutrition Facts
Per serving (48 servings)
Rate this recipe
