Another recipe you have likely seen a photo of in old cookbooks. A lemon jello salad stuffed with crunchy veggies. Very easy to whip up. Needs a few hours of refrigeration.
Servings: 8 Calories per servings: 50 Equipment: Container for boiling water, knife and cutting board. 8″ square pan or fancy jello server, whisk and a stirring spoon.
- 1 Box Lemon Jello, mixed with water per instructions, yet not chilled/set.
- 2 T Lemon Juice
- pinch table Salt
- 1/2 C Cabbage, shredded
- 1 Carrot grated – approx a 1/4 C
- 1/4 C Celery, diced
- 4 Olives (your preference of type), sliced
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- Mise en place work. Use whisk to prepare jello mix in the pan, chop veggies
- In the pan with the liquid jello mix, add the lemon juice, salt and chopped/diced veggies
- Chill for at least 6 hours, serve chilled.
Bon Appetit!
