MOLDED PERFECTION SALAD
1 envelope Knox unflavored gelatin
1/4 c. cold water
1 1/2 c. orange juice
12 packets Equal
1 1/4 c. shredded carrot
1/2 c. shredded red cabbage
1/2 c. shredded green cabbage
1/2 c. minced celery
1 tbsp. minced chives
In a small saucepan, sprinkle Knox gelatin over cold water while stirring.
Allow to stand for 3 minutes. Stir mixture until gelatin has dissolved and
there are no lumps.
Heat, stirring constantly, until gelatin is clear and not cloudy (about 3 to
4 minutes). Remove from heat; stir in orange juice and Equal. Refrigerate
for a half hour or until slightly thickened. Stir in remaining ingredients.
Pour into a 1-quart mold rinsed in cold water. Refrigerate for 4 hours or
overnight. To unmold, dip in hot water for 10-20 seconds; serve.
Makes 8 servings.
1 envelope Knox unflavored gelatin
1/4 c. cold water
1 1/2 c. orange juice
12 packets Equal
1 1/4 c. shredded carrot
1/2 c. shredded red cabbage
1/2 c. shredded green cabbage
1/2 c. minced celery
1 tbsp. minced chives
In a small saucepan, sprinkle Knox gelatin over cold water while stirring.
Allow to stand for 3 minutes. Stir mixture until gelatin has dissolved and
there are no lumps.
Heat, stirring constantly, until gelatin is clear and not cloudy (about 3 to
4 minutes). Remove from heat; stir in orange juice and Equal. Refrigerate
for a half hour or until slightly thickened. Stir in remaining ingredients.
Pour into a 1-quart mold rinsed in cold water. Refrigerate for 4 hours or
overnight. To unmold, dip in hot water for 10-20 seconds; serve.
Makes 8 servings.
