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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Italian Salad Mold |
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Serves: 16 Print this RecipeMayonnaise Dressing: 1 cup mayonnaise real 2 tablespoons lemon juice fresh 1 teaspoon celery seeds 1/4 teaspoon cumin or to taste Blend and refrigerate, covered, until served. 2 6-ounce packages lemon jello 2 teaspoons italian seasoning dried crushed 1/2 teaspoon garlic powder 3 cups water boiling 4 cups water cold 1/2 cup cider vinegar 2 cups romaine lettuce shredded 4 cups zucchini pared, quartered, and thinly sliced 2 cups carrots pared and shredded 1 cup celery thinly sliced 1 cup radishes sliced 1/4 cup green olives chopped pimiento stuffed 1/4 cup green onions minced Romaine lettuce for garnish In a bowl, combine gelatin, herb seasoning, and garlic powder. Add boiling water; stirring to dissolve gelatin. Stir in cold water and vinegar. Chill until partially set. Fold in shredded lettuce, zucchini, carrots, celery, radishes, olives, andgreen onions. Pour mixture into 2 6 1/2 -cup molds. Chill until firm. To serve, unmold onto a lettuce-lined platter. Serve with Mayonnaise Dressing. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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