Vegetable Salad Mold

Oxmoor House
8 to 10 servings


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2 envelopes unflavored gelatin
1 cup cold water
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon hot sauce
1 1/2 cups mayonnaise or salad dressing
1 cup finely chopped celery
1 cup finely chopped green pepper
1 (4-ounce) jar sliced pimiento, drained
1 tablespoon grated onion
Leaf lettuce
4 hard-cooked eggs, sliced


Soften gelatin in cold water in top of a double boiler. Cook over boiling water, stirring constantly, until gelatin dissolves. Remove from heat; add lemon juice, salt, and hot sauce. Cool. Chill to consistency of unbeaten egg white. Stir in mayonnaise, celery, green pepper, pimiento, and onion. Pour mixture into a lightly oiled 4-cup mold; chill until firm.

Unmold salad onto a lettuce lined serving plate. Garnish with egg slices.

Created date

February 2010