Molded Tomato Salad

Serves: 6
Total Calories: 51


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)


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.

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