Lemon-Nut Vegetable Mold Recipe

Name: Lemon-Nut Vegetable Mold
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 oz.) pkg. lemon-flavored gelatin; 1 c. boiling water; 3/4 c. cold water; 2 Tbsp. tarragon-flavored wine vinegar; 1 Tbsp. lemon juice; 1/4 tsp. salt; 1/8 tsp. onion salt; 1/2 c. chopped walnuts; 1/2 c. thinly-sliced celery; 1/2 c. diced, peeled cucumber; 1/4 c. finely diced radishes; 1/4 c. cooked peas; crisp lettuce

Servings: persons

1 (3 oz.) pkg. lemon-flavored gelatin
1 c. boiling water
3/4 c. cold water
2 Tbsp. tarragon-flavored wine vinegar
1 Tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. onion salt
1/2 c. chopped walnuts
1/2 c. thinly-sliced celery
1/2 c. diced, peeled cucumber
1/4 c. finely diced radishes
1/4 c. cooked peas
crisp lettuce

1
Put gelatin in medium bowl.
2
Add boiling water and stir until gelatin is dissolved.
3
Stir in cold water, wine vinegar, lemon juice, salt and onion salt.
4
Chill until mixture mounds slightly when dropped from spoon.
5
Fold in nuts, celery, cucumber, radishes and peas.
6
Turn into 1-quart mold.
7
Chill 2 hours or until firm. Turn out on lettuce-lined plate or platter.

758

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 13 ingredients. The key ingredients include: 1 (3 oz.) pkg. lemon-flavored gelatin, 1 c. boiling water, 3/4 c. cold water, 2 Tbsp. tarragon-flavored wine vinegar, and more.

Yes, Lemon-Nut Vegetable Mold falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Nut Vegetable Mold

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