Best 3 Molded Vegetable Salad Recipes

## **Molded Vegetable Salad: A Refreshing and Colorful Side Dish**

Molded vegetable salad is a classic dish that is perfect for potlucks, picnics, and summer gatherings. This refreshing and colorful salad is made with a variety of vegetables, including carrots, celery, peas, and corn, that are suspended in a gelatin mold. The salad is easy to make and can be tailored to your own preferences. You can add different vegetables, herbs, and spices to create a unique and flavorful dish. This article provides three delicious recipes for molded vegetable salad, each with its own unique twist. The first recipe is a classic molded vegetable salad made with a variety of vegetables and a mayonnaise-based dressing. The second recipe is a lighter version of the classic salad, made with a vinaigrette dressing. The third recipe is a unique and flavorful take on the classic salad, made with a creamy avocado dressing. No matter which recipe you choose, you're sure to enjoy this refreshing and colorful salad.

Let's cook with our recipes!

MOLDED VEGETABLE SALAD

Molded Vegetable Salad image

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

Ingredients

1 (3 ounce) package lemon gelatin
1 cup water, boiling
2 tablespoons cider vinegar
2 tablespoons tarragon vinegar
1/2 teaspoon salt
3/4 cup water, cold
1 -2 cup vegetables (use any combination of vegetables of your choice or see suggested combinations below)

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

COOL CUCUMBER MOLDED SALAD

Cool Cucumber Molded Salad image

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

Ingredients

1 large cucumber, peeled and shredded
1 (3 ounce) package lime flavored Jell-O® mix
1 ¼ cups boiling water
1 tablespoon white sugar
1 pinch salt
1 tablespoon white vinegar
½ cup mayonnaise

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

Creamy Molded Vegetable Salad image

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

Ingredients

2 cups cold water
2 tablespoons unflavored gelatin (2 pkg)
1/2 cup sugar
1/2 teaspoon salt
1/3 cup vinegar
2 tablespoons lemon juice
1 1/2 cups salad dressing or 1 1/2 cups mayonnaise
yellow food coloring or green food coloring (optional)
1 cup shredded cabbage
2 medium carrots, shredded
1 stalk celery, sliced
1 green pepper
lettuce leaf

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

Tips:

Use a variety of vegetables. This will give your salad a more interesting flavor and texture. Some good choices include carrots, celery, cucumber, tomatoes, radishes, and green onions.
Cut the vegetables into small, even pieces. This will help them to cook evenly and absorb the flavors of the dressing.
Use a flavorful dressing. A simple vinaigrette or mayonnaise-based dressing is a good option. You can also use a store-bought dressing, but be sure to choose one that is not too sweet or tangy.
Chill the salad before serving. This will help the flavors to meld and make the salad more refreshing.

Conclusion:

Molded vegetable salad is a classic dish that is perfect for potlucks, picnics, and other gatherings. It is easy to make and can be customized to your liking. With a little creativity, you can create a salad that is both beautiful and delicious.