Directions:
- In a bowl, dissolve gelatin in boiling water. Chill until syrupy, about 30 minutes. Meanwhile, beat cream cheese and 1 tablespoon cream in a bowl until smooth.
- In another bowl, beat remaining cream until soft peaks form; fold into cream cheese mixture. Fold in the celery, olives and gelatin. Pour into seven 6-oz. custard cups or molds coated with cooking spray; chill until firm.
- Combine sauce ingredients. Chill. Unmold salads onto individual plates. Serve with sauce. Yield: 7 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 420.24 Kcal (1759 kJ) | ||
| Calories from fat | 351.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.01g | 60% | |
|---|---|---|---|
| Cholesterol | 125.46mg | 42% | |
| Sodium | 1035.98mg | 43% | |
| Potassium | 218.11mg | 5% | |
| Total Carbs | 5.52g | 2% | |
| Sugars | 2.38g | 10% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 9.95g | 20% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 0.4mg | 2% | |
| Calcium | 87.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 203.27 Kcal (851 kJ) | ||
| Calories from fat | 169.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.87g | 60% | |
|---|---|---|---|
| Cholesterol | 60.69mg | 42% | |
| Sodium | 501.1mg | 43% | |
| Potassium | 105.5mg | 5% | |
| Total Carbs | 2.67g | 2% | |
| Sugars | 1.15g | 10% | |
| Dietary Fiber | 0.25g | 2% | |
| Protein | 4.81g | 20% | |
| Vitamin C | 3mg | 10% | |
| Iron | 0.2mg | 2% | |
| Calcium | 42.2mg | 9% | |
* 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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