|
| |
|
A good salad for a buffet or summer luncheon.
|
| What You Need: |
|
|
|
1 envelope plain gelatin
¼ cup cold water
½ cup boiling water
2 tablespoons fresh lemon juice
1 cup mayonnaise
½ teaspoon dried dill weed
Salt, pepper to taste
2 cups flaked, boned, fresh-cooked or canned salmon
½ cup diced celery
1 cup cold, cooked green peas
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Soften gelatin in cold water in a medium bowl.
|
2. Add boiling water and lemon juice; stir to dissolve.
|
3. Add mayonnaise, dill weed, salt, and pepper; beat until smooth.
|
4. Chill until partially set.
|
5. Fold in remaining ingredients and turn into a 5- or 6- cup mold.
|
6. Chill several hours until firm.
|
7. Unmold onto a chilled plate over salad greens, if desired.
|
|
|
|
|
|
|
|
