Spring Salad Ring
2 (3 oz.) pkgs. lime Jell-O
3/4 tsp. salt
1 3/4 cups boiling water
2 Tbsp. lemon juice
2 Tbsp. vinegar
1/4 cup cold water
3 medium cucumbers
1 (8 oz.) pkg. cottage cheese
1 cup salad dressing
1/2 cup minced onion
1/4 cup minced parsley
Dissolve Jell-O and salt in boiling water. Add lemon juice and vinegar. Measure 3/4 cup
of gelatin mixture; add cold water. Pour into 6 cup salad mold ring. Chill until almost
set. Pare cucumbers, halve and remove seeds. Put cucumbers through a food chopper,
using the fine blade. Measure 1 1/2 cups drained, chopped cucumbers and combine with
cottage cheese, salad dressing, onion and parsley. Mix well. Stir in remaining Jell-O
mixture. Chill until partially set. Pour over firm Jell-O on mold. Chill firm. Makes 8
servings.
(Note: the salad dressing in this recipe is probably a Miracle Whip type.)
Tangy Summer Salad
1 pkg. lime Jell-O
2 cups hot water
1 Tbsp. vinegar
1/2 tsp. salt
1 tsp. grated onion
1/2 cup shredded Velveeta cheese
1/2 cup carrots, shredded
1/2 cup diced cucumbers
Dissolve Jell-O in hot water. Stir in vinegar and salt. Chill until slightly thickened. Add
remaining ingredients. Chill until firm. Serve on lettuce. Makes 6 servings.
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