Try this Jello Salad recipe, or contribute your own.
Suggest a better descriptionBrush jello mold with salad oil. In bowl mix jello with the water and hot tomato juice, let cool and set until it starts to thicken then add the 2 chopped boiled eggs. Put the other 2 boiled eggs cut lengthwise in the bottom of the jello mold and pour the jello mixture in. Refrigerate until set. Unmould on a bed of lettuce.
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 79 | ||
Calories from Fat: 16 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 70.7mg | 22 % | |
Sodium 86.5mg | 3 % | |
Potassium 22.2mg | 1 % | |
Total Carbohydrate 12.9g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 12.9g | ||
Protein 3.2g | 5 % | |
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: 79
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