Directions:
- Dissolve lemon gelatin in boiling water in a large bowl. Pour reserved pineapple juice and white wine vinegar into a measuring cup; add enough cold water to equal 1 cup. Stir water-juice mixture into gelatin mixture; refrigerate until cold and beginning to set, about 30 minutes.
- Stir mayonnaise and spicy brown mustard together in a bowl; whisk mayonnaise mixture into cooled lemon gelatin mixture until smooth. Gently fold cabbage, celery, ham, and reserved pineapple into gelatin. Transfer mixture into a ring-shaped gelatin mold.
- Chill in refrigerator until firmly set, about 4 hours. To serve, dip gelatin mold into hot water to loosen the sides; place a plate on top of the mold, invert, and gently lift the mold from the salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.95 Kcal (603 kJ) | ||
| Calories from fat | 98.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.95g | 17% | |
|---|---|---|---|
| Cholesterol | 12.28mg | 4% | |
| Sodium | 414.86mg | 17% | |
| Potassium | 94.08mg | 2% | |
| Total Carbs | 3.69g | 1% | |
| Sugars | 1.24g | 5% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 6.43g | 13% | |
| Vitamin C | 5mg | 8% | |
| Calcium | 15.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 123.75 Kcal (518 kJ) | ||
| Calories from fat | 84.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.42g | 17% | |
|---|---|---|---|
| Cholesterol | 10.56mg | 4% | |
| Sodium | 356.62mg | 17% | |
| Potassium | 80.87mg | 2% | |
| Total Carbs | 3.18g | 1% | |
| Sugars | 1.07g | 5% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 5.53g | 13% | |
| Vitamin C | 4.3mg | 8% | |
| Calcium | 13.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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