Mikes Gelatin Garden Salad Food

VEGETABLE GELATIN SALAD

Steps:

• Place gelatin crystals in a large bowl. Add 2 cups of boiling water, and stir 2 minutes or until gelatin is completely dissolved. Add 2 cups cold water, and stir well. Let cool about 15 minutes, then chill in refrigerator for 1½ hours.
• Remove gelatin from the refrigerator. Add the chopped nuts, chopped radishes, chopped green onion, chopped celery, chopped cucumbers, vinegar, and desired amount of salt (for seasoning). Stir well.
• Return the gelatin salad to the refrigerator to set completely, at least 2 to 4 hours (or overnight is ideal).
• NOTE - Cooking time is primarily the necessary chilling time that it takes for the gelatin to set completely.
• TIP - you can adjust the ingredients if you wish, using your favorite vegatables. And you can even add fruit if you wish. Just DO NOT include fresh pineapple, kiwi, papaya, figs, or guava (as the gelatin will not set).

ALMOST-FAMOUS GARDEN SALAD

Steps:

• Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.
• Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.
• Photography by Kate Sears

PERFECTION SALAD

Steps:

• 1. Sprinkle gelatin over 1/2 c. cold water for 5 minutes. Add vinegar and 1/4 more cup water, lemon juice, boiling water, sugar and salt. Stir until dissolved. Cool to room temperature. Add cabbage, celery and carrots, distributing them evenly throughout gelatin mixture. Individual salad molds can be used or and attractive dish that makes the salad thick enough to cut into attractive servings. (I used my bread loaf pan) Refrigerate until set. Serve on lettuce leaves.
• 2. Note: Can use bag of prepared cabbage from the produce department.

JELL-O® GARDEN SALAD

Steps:

• Stir boiling water into combined dry gelatin and salt in large bowl at least 2 min. until completely dissolved. Stir in cold water and lemon juice. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
• Stir in vegetables. Spoon into 5-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.

LEMON-LIME GELATIN GARDEN SALAD

Steps:

• Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cold water, lime juice and vinegar.
• Refrigerate 1-1/2 hours or until thickened.
• Stir in vegetables; pour into 5-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold just before serving.

MIKE'S GELATIN GARDEN SALAD

Steps:

• Use microwave to heat water.
• In large mixing bowl, add both boxes dry Jello. Stir in hot water to completely dissolve Jello.
• Start preparing veggies/fruit/nuts, shred, chop, dice, whatever. About 2 cups works best and assures a bit of crunch in each bite.
• Then begin stirring into Jello mixture, one at a time, each of your prepared veggies/fruit/nuts.
• Blend in mayonnaise, blend in evaporated milk, and blend in cottage cheese.
• Add Lemon Pepper, give another real good stir so everything is well distributed.
• Can be poured into mold or attractive serving bowl if desired, or leave in mixing bowl. Return combined gelatin salad to fridge, thoroughly chill. Can be turned out onto plate or scooped.

JAMAICAN GARDEN SALAD

Steps:

• Place cabbage into bottom of serving bowl.
• Top with carrot.
• Next, the green pepper.
• Slide the cucumber slices down the side of the bowl, so that they are"standing" on the inside of the bowl, surrounding your salad, and you can see half of each slice sticking out.
• Put the tomato wedges on the top of the salad.
• Serve with thousand island dressing.

GARDEN SALAD

Steps:

• Clean and cut vegetables into small chunks and put in large bowl.
• Add seasonings, sugar and vinegar and stir well.
• Refrigerate at least 1 to 2 hours to blend the flavors.
• The salad makes its own"dressing" from the juices.

PERFECT GARDEN SALAD

Steps:

• Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
• Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
• Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
• Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.