Vegetable - Vegetable Gelatin Salad
Source of Recipe
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List of Ingredients
Vegetable - Vegetable Gelatin Salad
1 can (8 ounces) unsweetened crushed pineapple
in juice, undrained
1 package (0.6 ounces) sugar-free lemon, lime,
or orange-flavor gelatin
1/4 teaspoon salt
1-1/2 cups thinly sliced, or shredded, cabbage
1/2 cup chopped celery
1/2 cup shredded carrot
1/4 cup chopped red, or green, bell pepper
1/4 - 1/2 cup sliced pimiento-stuffed olives
Lettuce leaves
3/4 cup fat-free mayonnaise
Drain pineapple, reserving juice. Prepare gelatin in large
bowl according to package directions, adding salt and using
reserved pineapple juice as part of the liquid.
Mix pineapple, cabbage, celery, carrot, bell pepper, and
olives into gelatin mixture. Pour into ungreased 13x9-inch
baking dish. Refrigerate until firm, 4 to 5 hours.
Cut salad into squares, arrange on lettuce-lined plates.
Top each serving with a tablespoon of mayonnaise.
Yield: 12 servings
Nutritional Information Per Serving (1/12 of recipe):
Calories: 36, Fat: 0.4 g, Cholesterol: 0 mg,
Sodium: 265 mg, Protein: 1.1 g, Carbohydrate: 6.9 g
Diabetic Exchanges: 1 VegetableRecipe
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