Best 4 Mini Molded Salads Recipes
Indulge in a delightful culinary adventure with our collection of mini molded salads, a unique and visually captivating way to elevate your dining experience. These individual-sized salads are not only aesthetically pleasing but also packed with flavor and nutrition. With a variety of recipes to choose from, including the vibrant beet and goat cheese salad, the refreshing cucumber and dill salad, and the classic Waldorf salad with a modern twist, there's a perfect mini molded salad for every palate. These salads are perfect for special occasions, dinner parties, or as a light and healthy lunch option. Get ready to impress your guests and satisfy your taste buds with these culinary masterpieces.
Here are our top 4 tried and tested recipes!
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 :
CREAMY STRAWBERRY GELATIN MINI MOLDS
Jazzed gelatin takes on a new look with trendy new mini molds.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 6
Number Of Ingredients 4
Steps:
- Spray multi bundt muffin pan with cooking spray. Pour boiling water on gelatin in medium bowl; stir until gelatin is dissolved. Stir in cold water.
- Beat cream cheese into gelatin mixture, using wire whisk, until smooth. (Or place gelatin mixture and cream cheese in blender; cover and blend on medium speed until smooth.) Pour mixture into muffin pan cups. Cover and refrigerate about 1 hour or until firm.
- Unmold gelatin onto tray. Lift each mold with spatula onto plates. Note: The bundt muffin pan used in this recipe, as well as other houseware items, is available in the Betty Crocker® Catalog. Click the link "Catalog Shopping" on the top of this page to shop Betty Crocker online, then search for: mini bundt.
Nutrition Facts : Calories 245, Carbohydrate 27 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 180 mg
LIME SHERBET MOLDED SALAD
For an eye-appealing addition to a picnic, potluck or other gathering, try this molded gelatin salad. With lovely color, creamy texture and refreshing flavor, it's sure to disappear in a jiffy. -Cyndi Fynaardt, Oskaloosa, Iowa
Provided by Taste of Home
Time 20m
Yield 16 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in sherbet until well blended. Chill until syrupy. , Spoon whipped topping into a large bowl. Gradually beat in the gelatin mixture on low speed until well blended. Pour into a 12-cup mold coated with cooking spray. Refrigerate for 6-8 hours or until set.
Nutrition Facts : Calories 110 calories, Fat 3g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 29mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
MOM'S MOLDED FRUIT SALAD
This has been a family favorite for decades. It's delish! Chilling time is cooking time. This salad keeps for several days, so you can make it ahead.
Provided by Chef PotPie
Categories Fruit
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Drain fruit, mix together and set aside.
- Whip 1/2 pint cream, add 1/2 cup sugar and set aside.
- Beat the cream cheese and add mayonnaise and set aside.
- Dissolve gelatine in lemon juice over hot water, then add to mayonnaise and cheese mixture.
- Add fruit, then fold in whipped cream, marshmallows and nuts.
- Pour into mold or 9X13, and chill until set.
Nutrition Facts : Calories 281.3, Fat 16.1, SaturatedFat 7, Cholesterol 37.5, Sodium 149.1, Carbohydrate 32.6, Fiber 1.7, Sugar 26.4, Protein 4.6
Tips:
- Use a variety of ingredients. The more colorful and varied your ingredients, the more appealing your molded salads will be. Try using a mix of fruits, vegetables, meats, cheeses, and nuts.
- Make sure your ingredients are fresh and flavorful. The better the quality of your ingredients, the better your molded salads will taste.
- Be creative with your molds. You can use a variety of molds to create different shapes and sizes of molded salads. Try using muffin tins, bundt pans, or even ice cube trays.
- Chill your molded salads thoroughly before serving. This will help them to hold their shape and flavor.
- Garnish your molded salads with fresh herbs, flowers, or a drizzle of olive oil. This will add a touch of elegance and flavor.
Conclusion:
Molded salads are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for parties, potlucks, or a light lunch or dinner. With a little creativity, you can create molded salads that are both beautiful and delicious. So next time you are looking for a new salad recipe, try making a molded salad. You won't be disappointed!
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