Free Recipe Tangy Corn Salad Mold
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Tangy Corn Salad Mold Recipe
2 c Water
1/4 c Cider vinegar
2 tb Dijon mustard
6 oz Lemon-flavored gelatin, (2
-packages)
1/2 c Chopped red bell pepper
1/2 c Chopped green bell pepper
1/2 c Chopped green onions
15-1/4 oz Whole-kernel corn, (1 can)
-drained
Vegetable cooking spray
Lettuce leaves, (optional)
Tangy Corn Salad Mold Preparation
Combine first 3 ingredients in a small saucepan; stir well. Sprinkle the gelatin over vinegar mixture, and let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Pour mixture into a bowl; cover and chill 1-1/2 hours or until the consistency of unbeaten egg white. Fold in bell peppers and next 2 ingredients. Spoon into an 8-inch square baking dish coated with cooking spray. Cover and chill until firm. Yield: 9 servings. Per serving: 59 Calories; 1g Fat (8% calories from fat); 3g Protein; 13g Carbohydrate; 0mg Cholesterol; 50mg Sodium Serving Ideas : Serve on lettuce-lined plates, if desired. NOTES : Whenever I prepare a new recipe, I always serve it to friends to get an honest opinion. This one got great reviews and is a favorite at dinner parties. – Marilou Robinson, Portland, Oregon. Recipe by: Cooking Light, March 1995, page 137 Posted to MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 9
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