Try this Congealed Spring Salad recipe, or contribute your own.
Suggest a better descriptionDissolve gelatin in boiling water. Add cold water, salt, and vinegar. Divide mixture into three parts. Chill first part and when it begins to thicken, add carrots, and pour into an oiled loaf mold; chill until firm. Repeat with second part, adding cabbage for second layer; pour onto firm layer in mold; chill until firm. To chilled and thickened third part, add spinach and onion and pour onto firm gelatin. Chill until firm. Unmold on salad greens. Slice and serve with mayonnaise or salad dressing. Yield: 12 servings. From
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Serving Size: 1 Serving (44g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 6 | ||
Calories from Fat: 1 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.4mg | 0 % | |
Potassium 46.4mg | 1 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 0.8g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6
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