ins.
Meanwhile, make the vegetable salad. Combine the zucchini, eggplant, mushrooms
Mix box of jello with the cup of boiling water.
Mix until dissolved.
Add cold water.
Let jell slightly, then add all other ingredients.
Mix and jell in a flat, 1 1/2-quart dish.
Cut into squares to serve on a lettuce leaf.
Mix jello with water and vinegar.
Let cool.
Spread vegetables over 13 x 9-inch casserole dish.
Sprinkle with sugar and chopped chili.
Pour jello over salad after jello is cool. Refrigerate until set.
or 10 mins.
Heat vegetable oil in a large skillet
Mix box of jello with the cup of boiling water.
Mix until dissolved.
Add cold water.
Let jell slightly, then add all other ingredients.
Mix and jell in a flat, 1 1/2-quart dish.
Cut into squares to serve on a lettuce leaf.
Drain pineapple.
The juice can be used as part of the cold water if desired.
Just reduce cold water by the amount of pineapple juice.
Make jello.
Chill until partially set.
Add pineapple and vegetables.
Chill until firmly set.
To make the yogurt dressing, whisk together yogurt, green onion and lemon juice. Season.
For the salad, steam or boil vegetables, separately, until just tender. Drain and combine with white beans. Add yogurt dressing and toss to combine. Top with chopped hard-boiled eggs.
To make the salad dressing, whisk together olive oil, lemon juice, maple syrup, mustard and minced garlic. Season to taste.
In a large bowl, combine arugula, vegetables and olives. Add croutons and dressing. Toss to combine. Sprinkle feta over top. Serve.
br>Drizzle vinaigrette over the vegetable mixture and toss to coat
Mix jello according to box directions.
When cool, add cottage cheese and stir.
Add salad dressing and Cool Whip.
Add the remaining ingredients, finely diced, to the jello mixture.
Put in a salad dish and let set.
Serve in salad dish.
All vegetables and fruits should be very finely diced, the smaller the better.
Grind carrots, pepper, onion and pimento.
Add to cooled jello and then add 1 pound cottage cheese and 1 cup salad dressing. Refrigerate.
Mix jello and boiling water; let cool.
Add all other ingredients to jello mixture.
Pour in molds or large casserole dish.
Refrigerate until jello is set.
Combine jello and hot water.
Add cold water.
Beat in salad dressing.
Fold in remaining ingredients and chill until set.
May use a bowl or mold.
Dissolve salt and sugar with jello and boiling water.
Stir cream and mayo into cooled jello.
Add mashed cottage cheese and all other ingredients.
May add pimento or small amount of red pepper for color.
If doubling recipe, use less mayonnaise.
Mix jello and water.
Stir milk into mayonnaise slowly, stirring constantly.
Mix this into the hot jello.
Add remaining ingredients and blend.
Chill.
Place anchovy, half of the garlic, 1 tbsp of the olive oil and parsley in a small bowl. Let stand while preparing the salad.
Deep-fry calamari, in batches, in hot vegetable oil until golden brown. Drain on paper towels.
Place tomato, remaining garlic, basil, green pepper, avocado, cucumber and olives in large bowl. Drizzle with combined remaining oil and vinegar; toss well.
Place lettuce in serving bowl. Top with salad, calamari and anchovy mixture.
Mix all raw vegetables together with salt. Pour oil over all. Let stand.
Bring to boil, sugar, vinegar and water.
Dissolve jello in this mixture. Let cool until syrupy. Pour over vegetables. Cover. Refrigerate.
Salad will keep a week refrigerated.
May be stirred after set. Keep cold.
Allow 1 hour preparation for 1 recipe plus setting time.
r sour cream into the salad and season to taste. Divide
side.
To make the salad: Place all the chopped vegetables
Mix first four ingredients together and add mayonnaise. Beat. Mix the rest of the ingredients together and add cool jello mixture. Use 9 X 13 pan, sprayed with Pam.