Tangy corn salad mold

9 Servings

Ingredients

Quantity Ingredient
2 cups Water
¼ cup Cider vinegar
2 tablespoons Dijon mustard
6 ounces Lemon-flavored gelatin, (2 packages)
½ cup Chopped red bell pepper
½ cup Chopped green bell pepper
½ cup Chopped green onions
15¼ ounce Whole-kernel corn, (1 can) drained
Vegetable cooking spray
Lettuce leaves, (optional)

Directions

Combine first 3 ingredients in a small saucepan; stir well.

Sprinkle the gelatin over vinegar mixture, and let stand 1 minute. Cook over low heat, stirring until gelatin dissolves.

Pour mixture into a bowl; cover and chill 1-½ hours or until the consistency of unbeaten egg white. Fold in bell peppers and next 2 ingredients.

Spoon into an 8-inch square baking dish coated with cooking spray. Cover and chill until firm. Yield: 9 servings.

Per serving: 59 Calories; 1g Fat (8% calories from fat); 3g Protein; 13g Carbohydrate; 0mg Cholesterol; 50mg Sodium Serving Ideas : Serve on lettuce-lined plates, if desired.

NOTES : Whenever I prepare a new recipe, I always serve it to friends to get an honest opinion. This one got great reviews and is a favorite at dinner parties. -- Marilou Robinson, Portland, Oregon.

Recipe by: Cooking Light, March 1995, page 137 Posted to MC-Recipe Digest V1 #400 by igor@... on Jan 28, 1997.

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