| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads | 9 | Servings | |
INGREDIENTS
| 2 | c | Water |
| 1/4 | c | Cider vinegar |
| 2 | tb | Dijon mustard |
| 6 | oz | Lemon-flavored gelatin, (2 packages) |
| 1/2 | c | Chopped red bell pepper |
| 1/2 | c | Chopped green bell pepper |
| 1/2 | c | Chopped green onions |
| 15 1/4 | oz | Whole-kernel corn, (1 can) drained |
| Vegetable cooking spray | ||
| Lettuce leaves, (optional) |
INSTRUCTIONS
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 1-1/2 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@digex.net on Jan 28, 1997.
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