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Seven-Layer Congealed Vegetable Salad

Yield 8 to 10 servings


  • 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
  • Dressing

How to Make It

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

  2. 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.

  3. 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.

Oxmoor House Homestyle Recipes