Apple Cider Salad
Recipe: #21018
September 20, 2015
Categories: Salads, Fruit Salad, Gelatin Salad, Apple, Brunch, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Gelatin/Jello, more
"A gelatin salad. From an old BBS cooking site. (remember those?) Cook time is refrigeration time."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (148.5 g)
- Calories 185
- Total Fat - 3.3 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 234.5 mg
- Total Carbohydrate - 38.3 g
- Dietary Fiber - 1.6 g
- Sugars - 34 g
- Protein - 3.2 g
- Calcium - 11.1 mg
- Iron - 0.3 mg
- Vitamin C - 4.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Put 1/2 cup cold water into a small bowl. Sprinkle two envelopes (2 tablespoons) of unflavored gelatin on water. Let stand 5-10 minutes to soften.
Step 2
Heat 2 cups apple cider until very hot; add salt. Remove from heat and immediately add softened gelatin. Stir until gelatin is completely dissolved. Have a 1 quart mold lightly greased with cooking oil. Do not use olive oil. Spoon about 1/2 cup of gelatin mixture into mold and place in refrigerator.
Step 3
Chill remaining mixture until slightly thicker than consistency of unbeaten egg white. Just before large bowl of gelatin is desired consistency, dice apples and chop walnuts and parsley. Add this to the gelatin and place into the mold which already has thin bottom layer of gelatin. Chill until set.
Step 4
Unmold onto serving plate which has been decorated with lettuce leaves; curly endive is a good choice.
Tips
No special items needed.
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