Garden Salad Loaf

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Preparation info

  • Difficulty

    Easy

  • Serves

    10 to 12

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Cool and beautiful—shimmering gelatin holds fresh garden vegetables

Ingredients

  • 2 green peppers, cut in small strips
  • 4 chopped green onions (include tops)
  • 20 radishes, thinly sliced
  • 2 medium carrots, thinly sliced
  • 4 small tomatoes, cut in thin wedges
  • ¾ c. French dressing
  • 2 envelopes unflavored gelatin
  • ¾ c. sugar
  • 1 tsp. salt
  • 2⅔ c. very hot water
  • ½ c. vinegar
  • 2 tblsp. lemon juice
  • 2 c. shredded chicory or lettuce
  • 1 c. coarsely torn spinach or shredded cabbage
  • ¼ c. minced parsley

Method

  • Combine peppers, onions, radishes, carrots and tomatoes; marinate in French dressing 15 minutes or more.
  • Combine gelatin, sugar and salt; add hot water and stir to dissolve ingredients. Add vinegar and lemon juice. Chill until gelatin thickens.
  • Drain vegetables well. Fold marinated vegetables, chicory, spinach and parsley into gelatin mixture. (Chicory, spinach and parsley do not wilt easily, but you may use lettuce or shredded cabbage, too.) Pour into oiled 8½ X 4½ X 2½″ loaf pan; chill until firm.
  • Unmold on platter.