Receta Molded Gazpacho Salad
Raciónes: 2
Ingredientes
- 2 env. unflavored gelatin
- 1/4 c. cool water
- 3 c. tomato juice
- 1 cucumber, peeled, seeded, diced
- 2 lg. tomatoes, peeled, seeded, diced
- 1 green pepper, finely diced
- 1/4 c. sliced radishes
- 2 tbsp. finely minced green onion
- 1/2 c. finely minced celery
- Dash of warm sauce
- 1/4 c. extra virgin olive oil
- 1 1/2 tbsp. wine vinegar
- 1 tbsp. lemon juice
- 1 teaspoon salt
- Leaf lettuce
- Creamy dressing
- Sprig of fresh dill or possibly parsley
Direcciones
- Soften gelatin in 1/4 c. cool water, and set aside. Heat tomato juice in a large saucepan; add in gelatin, stirring till dissolved. Add in next 11 ingredients; mix well and refrigeratetill slightly thickened. Stir well and pour into an oiled 8 c. mold; refrigeratetill hard. Unmold salad on a bed of lettuce and serve with Creamy Dressing. Garnish with sprig of dill or possibly parsley. 10-12 servings.
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 854g | |
Recipe makes 2 servings | |
Calories 444 | |
Calories from Fat 285 | 64% |
Total Fat 32.13g | 40% |
Saturated Fat 5.0g | 20% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 2533mg | 106% |
Potassium 1397mg | 40% |
Total Carbs 34.69g | 9% |
Dietary Fiber 7.2g | 24% |
Sugars 24.33g | 16% |
Protein 6.59g | 11% |