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Molded Vegetable Salad Recipe

1 – 6 ounce box
1 – 6 ounce box
3 1/2 cups
3 1/2 cups
1 1/2 tablespoons
1 tablespoon
1/4 teaspoon
1 teaspoon
1 green
1 bunch
1 cup
1 cup
lime gelatin
lemon gelatin
water, boiling
cold water
taco sauce
lemon juice
hot pepper sauce
salt
bell pepper, chopped fine
radishes, sliced thin
celery sliced
grated carrots

mayonnaise, optional

Recipe Pan Type: 9 x 13" molded salad pan


Vegetable Salad Directions

In a large bowl combine both boxes of gelatin and the boiling water. Stir until gelatin is dissolved.
Add the taco seasoning, lemon juice, hot pepper sauce and salt. Stir until well blended.
Add cold water and mix well.
Add the vegetables and pour into molded salad pan.
Refrigerate molded vegetable salad for several hours (until it sets up).

Serve your vegetable salad recipe with a dollop of mayonnaise if desired.

Recipe Serves: 12 – 15

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.



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