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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A perfectly light, cool salad to beat summertime temperatures. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included. Ingredients:
1 cucumber, peeled and diced |
1/2 teaspoon salt |
1/2 pimiento, chopped |
1/2 teaspoon lemon juice (fresh is best) |
2 teaspoons gelatin |
1/4 cup cold water |
1 cup cream, whipped to light peaks |
mixed salad green |
Directions:
1. Combine cucumber, salt, pimiento, and lemon juice.
2. Soak gelatin in water for five minutes; then dissolve over hot water and mix thoroughly with the whipped cream.
3. Add cucumber mixture and pour into individual molds which have been lightly oiled or sprayed with cooking spray.
4. Chill until firm.
5. Arrange salad greens on chilled plates and unmold salads on top.
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