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Vegetable Basket Salad Recipe

Name: Vegetable Basket Salad
Ingredients: 2 (1 lb.) cans mixed vegetables; 1/2 c. French dressing; 2 env. unflavored gelatin; 1/2 c. warm water; 1 1/2 c. cream style cottage cheese; 1 1/2 c. Blender mayonnaise; 3/4 c. heavy cream; 2 tbsp. parsley sprigs; 1 whole pimiento; 1 slice onion; 1 tbsp. lemon juice; 1/2 teaspoon salt; 1/2 teaspoon Worcestershire sauce

by CookEatShare Cookbook

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Servings: 4

Ingredients

Cost per serving $1.08 view details

2 (1 lb.) cans mixed vegetables
1/2 c. French dressing
2 env. unflavored gelatin
1/2 c. warm water
1 1/2 c. cream style cottage cheese
1 1/2 c. Blender mayonnaise
3/4 c. heavy cream
2 tbsp. parsley sprigs
1 whole pimiento
1 slice onion
1 tbsp. lemon juice
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce

Directions

Drain vegetables; pour French dressing over and refrigeratewhile preparing rest of salad. Mix gelatin and warm water 40 seconds. Add in all other ingredients and mix 15 seconds longer. Turn into 5 c. ring mold and refrigeratetill hard. Unmold onto serving plate and fill center with marinated vegetables. Makes 8 servings.

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Amount Per Serving	%DV
Serving Size 197g
Recipe makes 4 servings
Calories 338
Calories from Fat 247	73%
Total Fat 27.92g	35%
Saturated Fat 9.68g	39%
Trans Fat 0.0g
Cholesterol 51mg	17%
Sodium 970mg	40%
Potassium 156mg	4%
Total Carbs 11.67g	3%
Dietary Fiber 0.1g	0%
Sugars 9.86g	7%
Protein 11.33g	18%

Vegetable Basket Salad Recipe

Ingredients