Lemon-Nut Vegetable Mold
A refreshing lemon-flavored vegetable mold combining crunchy nuts and crisp fresh vegetables, perfect for light summer meals or elegant entertaining, offering a tangy and savory profile.
Ingredients
- 3 oz. lemon-flavored gelatin ⓘ
- 1 cup boiling water ⓘ
- 3/4 cup cold water ⓘ
- 2 Tbsp. tarragon-flavored wine vinegar ⓘ
- 1 Tbsp. lemon juice
- 1/4 tsp. salt ⓘ
- 1/8 tsp. onion salt ⓘ
- 1/2 cup chopped walnuts ⓘ
- 1/2 cup thinly-sliced celery ⓘ
- 1/2 cup diced peeled cucumber
- 1/4 cup finely diced radishes
- 1/4 cup cooked peas ⓘ
- crisp lettuce ⓘ
Instructions
- Put gelatin in a medium bowl.
- Add boiling water and stir until gelatin is dissolved.
- Stir in cold water, wine vinegar, lemon juice, salt, and onion salt.
- Chill until mixture mounds slightly when dropped from a spoon.
- Fold in chopped walnuts, sliced celery, diced cucumber, radishes, and cooked peas.
- Turn into a 1-quart mold.
- Chill for 2 hours or until firm.
- Turn out on a lettuce-lined plate or platter.
Tips & Substitutions
To enhance the flavor, consider adding fresh herbs like dill or parsley. If you don't have tarragon-flavored wine vinegar, white wine vinegar can be a good substitute. For a vegan version, use plant-based gelatin. Ensure the gelatin mixture is cooled enough before folding in the vegetables to prevent them from wilting. This mold can be made a day in advance for convenience.
Serving Suggestions
Serve the Lemon-Nut Vegetable Mold as a refreshing appetizer or side dish at gatherings. It pairs well with grilled chicken or fish, and a light vinaigrette salad. For a complete meal, consider a side of Cup Salad. Garnish with additional fresh herbs or lemon slices for an extra touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the gelatin begins to lose its firmness, you can serve it in a salad instead. To reheat, gently warm in a microwave, but be cautious not to melt the gelatin completely; it’s best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon-Nut Vegetable Mold contains roughly 261 calories, with 7g protein, 15g carbohydrates, and 21g fat. It is a good source of dietary fiber (15% of the Daily Value) and protein (14% of the Daily Value). Note that it is relatively high in sodium, at 794mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor of gelatin?
Yes, you can experiment with different flavors like lime or orange gelatin for a unique twist. Just keep in mind that the overall taste will change, and adjust the acidity from the vinegar and lemon juice accordingly.
What can I substitute for walnuts?
If you have nut allergies or prefer a different texture, sunflower seeds or toasted pumpkin seeds make excellent substitutes for walnuts while still providing a crunch.
Can I make this mold ahead of time?
Absolutely! This dish can be prepared the day before serving. Just ensure it is well covered in the refrigerator to prevent it from absorbing other odors.
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).