Try this Molded Salad with French Green Beans and Almonds recipe, or contribute your own.
Suggest a better descriptionWorkbasket Recipes: This issue (December 72) has so many intriguing recipes. Cook vegetables as directed on package, omitting butter and increasing water to 3 tbs. Do not drain. Chill. Dissolve gelatin in boiling water. Add vinegar and ice cubes; stir constantly until thickened, about 3 minutes. Remove any unmelted ice. Fold in chilled vegetables and celery. Pour into 3 cup mold or individual molds. Chill until firm. Unmold. Serve on crisp greens with mayonnaise. Makes about 3 cups or 6 servings. Posted to EAT-L Digest by Cecilia
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Serving Size: 1 Serving (620g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 42.8mg | 1 % | |
Potassium 66.9mg | 2 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.3g | ||
Protein 0.2g | 0 % | |
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: 4
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