Molded Tomato Salad


Serves: 6
Total Calories: 51

Ingredients

2 envelopes unflavored jello
1/2 cup chicken bouillon
2 cups vegetable juice
3 tablespoons red wine vinegar
Several drops hot pepper sauce
1 tomato medium peeled, seeded and finely chopped (about 1/2 cup)
1/4 cup cucumber peeled, seeded and shredded
1/4 cup green bell pepper minced
2 tablespoons onions minced
lettuce leaves
Avocado Dressing (see below)

Directions:

At least 3 hours or up to 24 hours before serving:

In a medium saucepan, sprinkle gelatin over chicken bouillon let stand for 1 minute. Over low heat, stir until gelatin is dissolved. Remove from heat. Stir in vegetable juice cocktail , vinegar and hot pepper sauce. Chill for 45 minutes or until partially set.

Gently stir in tomato, cucumber, green pepper and onion. Pour into a 3 1/2 -cup mold. Chill for 2 hours or until set.

To serve, unmold salad onto serving plate. Surround with lettuce leaves and serve with Avocado Dressing.

Nutritional Facts:

Serves: 6
Total Calories: 51
Calories from Fat: 13

This Molded Tomato Salad recipe is from the Make And Take Cookbook Cookbook. Download this Cookbook today.




"I must say this is the best recipe software I have ever owned."
-Rob

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David

"Your software is the best recipe organizer and menu planner out there!"
-Toni

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill

My favorite is the Cook'n Recipe App.
-Tom