Cauliflower-Lemon Salad
Serves
4
Prep time:
0:20
Refrigeration time:
2:00
Total time:
2:30

Ingredients

Directions

1.

COOK cauliflower, covered, in a small amount of boiling salted water about 2 minutes; DRAIN; let COOL.

2.

DISSOLVE gelatin in boiling water; STIR in vinegar and salt; CHILL until consistency of unbeaten egg white.

3.

STIR in cauliflower, red and green peppers, and celery.

4.

POUR into lightly oiled individual molds; CHILL until set.

5.

UNMOLD each salad on a lettuce leaf; GARNISH with mayonnaise.

From Southern Living 1981 Annual Recipes, pg. 23
Entered by Tom King via MasterCook
Nutrition

Per Serving (excluding unknown items): 285 Calories; 4g Fat (12.0% calories from fat); 6g Protein; 60g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 473mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat; 4 Other Carbohydrates.