Congealed Vegetable Salad

Name: Congealed Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 c. sugar; 1/2 c. white vinegar; 1/2 tsp. salt; 3/4 c. water; 2 pkg. plain gelatin in 1/2 c. cold water; juice of 2 lemons; 1 can asparagus, chopped and drained; 1/2 c. pimentos, chopped; 1 1/2 c. celery, chopped; 1 can water chestnuts, sliced and drained

Eats Now Editorial Team · 195 kcal · Salads

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Congealed Vegetable Salad – a delicious recipe with sugar, white vinegar, salt, water, gelatin, lemons. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

2/3 c. sugar
1/2 c. white vinegar
1/2 tsp. salt
3/4 c. water
2 pkg. plain gelatin in 1/2 c. cold water
juice of 2 lemons
1 can asparagus, chopped and drained
1/2 c. pimentos, chopped
1 1/2 c. celery, chopped
1 can water chestnuts, sliced and drained

1
Mix first 4 ingredients and bring to boil.
2
Pour over gelatin which has been dissolved in water.
3
Add remaining ingredients. Place in dish or ring mold and refrigerate.

195

kcal

Calories

Carbs

Protein

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 2/3 c. sugar, 1/2 c. white vinegar, 1/2 tsp. salt, 3/4 c. water, and more.

Yes, Congealed Vegetable 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.

Quick Info

Servings
4 servings
Calories
195 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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