Aspic Salad Recipe

Name: Aspic Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small lemon jello; 3/4 c. hot water; 8 oz. tomato sauce; 1 1/2 Tbsp. lime juice; 1/2 tsp. salt; 1/8 tsp. Tabasco; dash of Worcestershire sauce; 1 pinch of ground cloves; 1/2 c. cauliflower, chopped; 1/2 c. celery, chopped; 1/3 c. bread and butter pickles, diced; 2 eggs, hard-cooked, diced; Cool Whip; sour cream

Servings: persons

1 small lemon jello
3/4 c. hot water
8 oz. tomato sauce
1 1/2 Tbsp. lime juice
1/2 tsp. salt
1/8 tsp. Tabasco
dash of Worcestershire sauce
1 pinch of ground cloves
1/2 c. cauliflower, chopped
1/2 c. celery, chopped
1/3 c. bread and butter pickles, diced
2 eggs, hard-cooked, diced
Cool Whip
sour cream

1
Dissolve lemon jello in hot water.
2
In a mixing bowl combine jello and tomato sauce, lime juice, salt, Tabasco, Worcestershire sauce and cloves; mix well.
3
Refrigerate until thickened but not solid.
4
Stir in celery and cauliflower along with eggs and pickles.
5
Refrigerate and stir occasionally to keep the ingredients from sinking.
6
Chill until firm.
7
Serve on a bed of Boston lettuce with dressing of Cool Whip and sour cream (half and half of each).

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 small lemon jello, 3/4 c. hot water, 8 oz. tomato sauce, 1 1/2 Tbsp. lime juice, and more.

Yes, Aspic Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Aspic Salad

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