Garden Salad Loaf

Name: Garden Salad Loaf
Yield: Serves 10 to 12
Ingredients: ¾ c. sugar; 4 chopped green onions (include tops); 1 tsp. salt; 2 green peppers, cut in small strips; 2⅔ c. very hot water; 2 envelopes unflavored gelatin; ¾ c. French dressing; ½ c. vinegar; 4 small tomatoes, cut in thin wedges; 2 tblsp. lemon juice; 2 c. shredded chicory or lettuce; 2 medium carrots, thinly sliced; 1 c. coarsely torn spinach or shredded cabbage; ¼ c. minced parsley

Preparation info

Serves
10 to 12

Difficulty
Easy

Appears in

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

Supper

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,