MINI MOLDED SALADS
My homemaker club is proud to say we've never served a dish more than once at our monthly meetings. That's quite an accomplishment-considering we've been together 43 years! They're still talking about this one-of-a-kind salad. -Delores Baumhofer, Montevideo, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 16
Steps:
- In a bowl, dissolve gelatin in boiling water. Chill until syrupy, about 30 minutes. Meanwhile, beat cream cheese and 1 tablespoon cream in a bowl until smooth. , In another bowl, beat remaining cream until soft peaks form; fold into cream cheese mixture. Fold in the celery, olives and gelatin. Pour into seven 6-oz. custard cups or molds coated with cooking spray; chill until firm. , Combine sauce ingredients. Chill. Unmold salads onto individual plates. Serve with sauce.
Nutrition Facts : Calories 557 calories, Fat 47g fat (14g saturated fat), Cholesterol 168mg cholesterol, Sodium 1094mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 9g protein.
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Mwesigwa Reagan
[email protected]These salads are a great way to use up leftover vegetables. I always have a few odds and ends in my fridge, and this is a great way to use them up.
SageNatehn
[email protected]I've made these salads for my family several times now, and they always love them. They're a healthy and delicious way to get your kids to eat their vegetables.
Rion Shanto
[email protected]These salads are a bit time-consuming to make, but they're worth the effort. They're a great way to add some color and variety to your dinner table.
Bokamoso Ditshakane
[email protected]I'm not a big fan of molded salads, but these were actually pretty good. I liked the variety of vegetables and the dressing was tasty.
Evelina Eremeeva
[email protected]These salads are a great way to impress your guests. They're so elegant and delicious.
Monny Omobola
[email protected]I think these salads would be even better if they were served with a dressing. I used a simple vinaigrette, but you could use any type of dressing you like.
Ugadu Emmanuel chidera
[email protected]These salads are a great way to get your daily dose of vegetables. They're also a good source of protein and fiber.
Somrat
[email protected]I've tried this recipe with a variety of different ingredients, and it always turns out great. It's a great way to experiment with new flavors.
Prince Krishna Roy
[email protected]These salads are a lot of work to make, but they're worth it. They're so impressive and delicious.
Ti Wa
[email protected]I found this recipe to be a bit bland. I added some extra salt, pepper, and herbs to taste.
Nur Kamal
[email protected]These salads are a great way to use up leftover vegetables. I always have a few odds and ends in my fridge, and this is a great way to use them up.
Nomkhosi Lingode
[email protected]I wasn't sure how these would turn out, but I was pleasantly surprised. They were delicious and looked so pretty on my table.
Jayedul Islam
[email protected]I've made these salads several times now, and they're always a hit. They're the perfect make-ahead dish for parties or potlucks.
Md kamal Hossain *kamal*****
[email protected]My kids loved these salads! They're a fun and healthy way to get them to eat their vegetables.
Samson Ayinla
[email protected]I love the versatility of this recipe. I used a variety of vegetables and herbs, and they all turned out great.
Morshadul Jim
[email protected]These mini molded salads were the perfect appetizer for my dinner party. They were easy to make and looked so elegant.