| |
A great salad for a summer outdoor meal.
|
|
What You Need:
(To Serve: 4 - 6)
|
|
|
|
1 envelope unflavored gelatin
¼ cup cold water
2 tablespoons fresh lemon juice
1 cup mayonnaise
½ cup chopped celery
2 tablespoons chopped green pepper
2 tablespoons pickle relish
2 tablespoons chopped onion
4 hard-cooked eggs, shelled and sliced
Salt, pepper to taste
Endive or salad greens, washed and dried
2 medium-sized tomatoes, peeled and cut into wedges
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Soften gelatin in cold water and lemon juice in a small saucepan or top of a double boiler.
|
2. Heat over simmering water until dissolved. Cool to lukewarm; combine with mayonnaise in a medium bowl.
|
3. Beat until smooth; chill until mixture thickens slightly. Carefully fold in celery, pepper, relish, onion, and eggs.
|
4. Season with salt and pepper. Turn into a 4 cup-mold. Chill several hours until firm.
|
5. When ready to serve, place endive or greens on a serving dish and unmold egg salad over them.
|
6. Serve garnished with tomato wedges.
|
|
|
|
|
