Best 6 Molded Vegetable Salad Recipes
Molded vegetable salad is a refreshing and colorful dish that is perfect for summer gatherings or potlucks. It is made with a variety of vegetables, such as cucumbers, carrots, celery, and peas, that are suspended in a gelatin mold. The gelatin gives the salad a firm texture and helps to keep it from becoming too watery. Molded vegetable salad can be served with a variety of dressings, such as mayonnaise, sour cream, or vinaigrette. It is also a good source of vitamins and minerals, making it a healthy addition to any meal.
Check out the recipes below so you can choose the best recipe for yourself!
MOLDED VEGETABLE SALAD
I FOUND this recipe years ago in an old cookbook. By using different colored gelatins, it blends in well with special holiday dinners. Of course, I use lime for our St. Patrick's Day celebration. Whatever the holiday, this salad is a big hit and there's seldom any leftover. -Pauline Albert, Catasauqua, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a bowl, dissolve gelatin and salt if desired in boiling water. Add the cold water and vinegar. Chill until partially set. Fold in remaining ingredients. Pour into a 4-cup mold that has been lightly coated with cooking spray. Chill until firm. Unmold onto a serving platter.
Nutrition Facts :
MOLDED VEGETABLE SALAD
In times past, every party table would be accessorized with a glistening molded salad. To bump up the flavor of this salad, sub tomato juice for the water. From the Mississippi Valley chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve gelatin in boiling water.
- Add vinegars, salt and cold water; chill.
- When syrupy in consistency, fold in vegetables.
- Pour into any desired mold, either loaf or ring.
- Chill until firm and unmold on salad greens; serve with dressing of your choice.
- Suggested combinations: 1. shredded cabbage, celery, pimiento and green pepper 2. chopped cabbage, celery, and stuffed olives 3. shredded cabbage, celery and lightly cooked peas 4. grated carrot, celery and green bell pepper 5. diced pickled beets, celery, and 2 tablespoons grated horseradish.
Nutrition Facts : Calories 55, Sodium 261.4, Carbohydrate 12.8, Sugar 12.2, Protein 1.1
MOLDED CRANBERRY-VEGETABLE SALAD
Number Of Ingredients 10
Steps:
- In a medium bowl, stir together gelatin and boiling water until gelatin dissolves. Blend in cranberry juice, lemon juice and sugar, stirring until sugar dissolves. Refrigerate until syrupy fold in cabbage, carrots, cranberries and nuts. Pour into a 6-cup mold cover and chill 3 to 4 hours or until firm. Unmold and serve with Honey Lime Dressing.
Nutrition Facts : Nutritional Facts Serves
COOL CUCUMBER MOLDED SALAD
Yummy cool cucumber molded salad. We have this in the winter and it is so refreshing.
Provided by Miner Trish
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 4h20m
Yield 6
Number Of Ingredients 7
Steps:
- Place the shredded cucumber in a colander to drain. In a medium bowl, whisk together the gelatin mix and hot water until gelatin has dissolved. Mix in the sugar, salt and vinegar. Set aside to cool until it starts to set, about 1 hour.
- When the gelatin has thickened, stir in the mayonnaise, and fold in the drained cucumber. Transfer to a mold or serving bowl, and chill for 3 hours, or until set.
Nutrition Facts : Calories 197.7 calories, Carbohydrate 16.5 g, Cholesterol 7 mg, Fat 14.6 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 2.2 g, Sodium 168.7 mg, Sugar 15.2 g
CREAMY MOLDED VEGETABLE SALAD
Another recipe posted for a request for recipes using gelatin. Haven't tried it, found it in a Pillsbury cookbook. Prep time approximate and doesn't include firming up time in fridge.
Provided by Hey Jude
Categories Peppers
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, sprinkle gelatin over 1/2 cup of the cold water; stir over low heat until gelatin is dissolved; add sugar, salt, remaining 1 1/2 cups water and lemon juice; stir until sugar is dissolved.
- Remove from heat, add salad dressing and food coloring (if using), stir until well blended; stir in cabbage, carrots and celery.
- Cut part of the green pepper into rings and reserve for later use.
- Chop remaining green pepper and stir into salad.
- Pour into an oiled 6-cup mold; refrigerate until firm, about 4 hours.
- To serve, unmold onto lettuce leaves and garnish with green pepper rings.
Nutrition Facts : Calories 192.1, Fat 6.2, SaturatedFat 1.9, Cholesterol 36.3, Sodium 690.2, Carbohydrate 30.3, Fiber 1.3, Sugar 24.5, Protein 5.3
MOLDED JELL-O SALAD
Provided by Doris "DeeDee" Dennison Sears
Categories Salad Vegetable Side Mayonnaise Spring Chill Cottage Cheese Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 7
Steps:
- In a bowl, combine the dissolved Jell-O, cold water, mayonnaise, and vinegar and mix thoroughly. Transfer to the freezer or refrigerator and allow it to chill well. When it begins to get firm, remove it from the freezer or refrigerator and beat with an electric beater until fluffy. Add cottage cheese and chopped vegetables. Before you put the mixture into a mold, decorate the bottom of the mold with olives or parsley so that when you unmold it there will be a pretty design on top.
- Another variation is to forego the vinegar and add fruit with the cottage cheese. Just be sure that the salad is firm (overnight in the refrigerator or a few hours in the freezer), otherwise it will be messy when you unmold it.
Tips:
- Choose Fresh Vegetables: The freshness of the vegetables plays a vital role in the taste and texture of the salad.
- Variety of Colors and Textures: Use a mix of vegetables with different colors and textures for an appealing presentation and added nutritional value.
- Properly Clean and Prepare Vegetables: Ensure the vegetables are thoroughly cleaned and prepared. Cut them into uniform sizes for even cooking.
- Use a Quality Mold: Select a sturdy and non-stick mold to ensure the salad holds its shape when unmolded.
- Chill Before Serving: Refrigerate the molded salad for at least 2 hours, or overnight, to allow the flavors to meld and the salad to set properly.
Conclusion:
Molded vegetable salad is a delightful and visually appealing dish that combines the goodness of fresh vegetables with a flavorful dressing. By following these tips and using the provided recipes, you can create a stunning and delicious salad that will impress your family and friends. Experiment with different vegetable combinations, herbs, and dressings to find your perfect molded vegetable salad recipe. Remember to adjust the seasoning and ingredients to suit your taste preferences. With a little creativity and attention to detail, you can elevate this classic dish into a culinary masterpiece.
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