Aspic Salad
Ingredients
- 1 small lemon jello ⓘ
- 3/4 c. hot water ⓘ
- 8 oz. tomato sauce ⓘ
- 1 1/2 Tbsp. lime juice
- 1/2 tsp. salt ⓘ
- 1/8 tsp. Tabasco ⓘ
- dash of Worcestershire sauce ⓘ
- 1 pinch of ground cloves ⓘ
- 1/2 c. cauliflower, chopped ⓘ
- 1/2 c. celery, chopped ⓘ
- 1/3 c. bread and butter pickles, diced ⓘ
- 2 eggs, hard-cooked, diced ⓘ
- Cool Whip ⓘ
Instructions
- Dissolve lemon jello in hot water.
- In a mixing bowl combine jello and tomato sauce, lime juice, salt, Tabasco, Worcestershire sauce and cloves; mix well.
- Refrigerate until thickened but not solid.
- Stir in celery and cauliflower along with eggs and pickles.
- Refrigerate and stir occasionally to keep the ingredients from sinking.
- Chill until firm.
- Serve on a bed of Boston lettuce with dressing of Cool Whip and sour cream (half and half of each).
- Serves 6.
Nutrition & Diet Analysis (per serving)
329
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).