| 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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