Seven-Layer Congealed Vegetable Salad

Oxmoor House
8 to 10 servings


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1 (16-ounce) can diced beets, undrained
2 envelopes unflavored gelatin
1/2 cup cold water
1 cup boiling water
1/2 cup vinegar
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce
4 hard-cooked eggs, chopped
1 (17-ounce) can green peas, drained
1 (3 1/4-ounce) jar cocktail onions, drained
1 cup chopped celery
1 (16-ounce) can French-style green beans, drained
Lettuce leaves


Drain beets, reserving liquid; set beets aside. Add water to beet liquid to equal 2 cups; set liquid aside.

Soften gelatin in 1/2 cup cold water. Add boiling water, and stir until gelatin dissolves. Add reserved beet liquid mixture, vinegar, lemon juice, Worcestershire sauce, and hot sauce, stirring well; chill 1 hour.

Sprinkle chopped eggs evenly in the bottom of a lightly oiled 9-cup mold. Layer diced beets, green peas, onions, celery, and green beans over eggs. Pour gelatin mixture over vegetables. Chill until firm. Unmold onto a lettuce-lined plate. Slice and serve with dressing.

Created date

February 2010