Souffle Salad


Connie posted 01-04-99

Joys of Jello
Souffle Salad

1 (3 ounce) pkg. lemon or lime gelatin
1/4 tea. salt
1 cup boiling water
1/2 cup cold water
1 to 2 Tbl. vinegar or lemon juice
1/4 cup mayonnaise
1 1/2 to 2 1/2 cups raw or cooked vegetables*


Dissolve gelatin and salt in boiling water. Add cold water, vinegar, and mayonnaise. Beat to blend well. Pour into freezing tray and place in freezer 15 to 20 minutes, or until firm about 1 inch around edge and soft in center.

Pour into a bowl and whip until fluffy and thick. Fold in vegetables. Pour into a 1 quart mold and chill until firm.

*Vegetables - 1/3 cup each diced raw cauliflower, shredded carrots, sliced radishes, diced celery and 2 Tbls. diced green pepper.

Or, 3/4 cup of finely chopped cabbage and celery, and 1/4 cup of finely chopped bell pepper.

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