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A good salad for a buffet or summer luncheon.
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What You Need:
(To Serve: 4 - 6)
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1 envelope plain gelatin
¼ cup cold water
½ cup boiling water
2 tablespoons fresh lemon juice
1 cup mayonnaise
½ teaspoon dried dill weed
Salt, pepper to taste
2 cups flaked, boned, fresh-cooked or canned salmon
½ cup diced celery
1 cup cold, cooked green peas
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Translate this recipe:
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| How To Cook: |
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1. Soften gelatin in cold water in a medium bowl.
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2. Add boiling water and lemon juice; stir to dissolve.
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3. Add mayonnaise, dill weed, salt, and pepper; beat until smooth.
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4. Chill until partially set.
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5. Fold in remaining ingredients and turn into a 5- or 6- cup mold.
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6. Chill several hours until firm.
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7. Unmold onto a chilled plate over salad greens, if desired.
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