Cucumber-Ricotta Salad Mold

Serves: 8
Total Calories: 400


1 cup water boiling
1 (6-ounce) package lemon jello
1/3 cup white wine vinegar
1/2 teaspoon salt
2 cucumbers pared, seeded, and chopped (reserve 8 paper thin unpeeled slices for garnish)
1/2 cup celery minced
2 tablespoons cream style horseradish
1 cup cottage cheese small curd
1 cup ricotta cheese
1/4 cup mayonnaise real
2 tablespoons green onions minced
1 tablespoon dill weed minced fresh dill or 1/2 tablespoon dried weed
Watercress or fresh parsley for garnish


In medium bowl, pour boiling water over gelatin and stir for 2 to 3 minutes until dissolved. Add vinegar and salt, and place bowl in refrigerator, stirring occasionally until consistency of egg white. Fold in cucumbers, celery, horseradish, and cheeses blend well. Continue to blend adding mayonnaise, onion, and dill. Pour into 6-cup mold which has been rinsed in cold water. Refrigerate for 4 hours or overnight. Unmold by running a small spatula around edge of mold invert onto platter and place hot towel over mold. Shake gently to release salad. Garnish with very thinly sliced cucumber which will cling to mold if thin enough. Place a small sprig of parsley or watercress on top of each cucumber.

Note: This would be good served for a luncheon with a chicken or turkey sandwich, or an all vegetable plate.

Nutritional Facts:

Serves: 8
Total Calories: 400
Calories from Fat: 59

This Cucumber-Ricotta Salad Mold recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.

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