Molded Tomato Salads Recipes

MOLDED VEGETABLE SALAD

Steps:

• In a bowl, dissolve gelatin and salt if desired in boiling water. Add the cold water and vinegar. Chill until partially set. Fold in remaining ingredients. Pour into a 4-cup mold that has been lightly coated with cooking spray. Chill until firm. Unmold onto a serving platter.

GRANDMA'S MOLDED TOMATO SALAD

Steps:

• 1. In a medium to large saucepan, heat tomatoes to just boiling and add gelatin. Stir until gelatin is dissolved. Remove from heat and chill until slightly thickened, usually between 45 minutes to one hour. Check occasionally so it doesn't set too much.
• 2. When thickened, stir in the remaining ingredients thoroughly and pour into a lightly oiled 6 cup mold or 9x15 baking pan. Chill til completely set.
• 3. To serve, unmold on lettuce leaf lined plate. Or if in a baking pan, cut into squares and serve.

DADDY'S MOLDED SALAD

Steps:

• Grease or butter one 2 quart gelatin mold pan.
• In a small saucepan, bring 1 cup of water to a boil; add gelatin and mix until dissolved. Remove from heat and let cool to room temperature. Stir in mayonnaise, cottage cheese, pineapples, walnuts and marshmallows.
• Pour into molded pan and chill until firm. Remove onto serving dish and garnish with halved cherries.

MOLDED VEGETABLE SALAD

Steps:

• Dissolve gelatin in boiling water.
• Add vinegars, salt and cold water; chill.
• When syrupy in consistency, fold in vegetables.
• Pour into any desired mold, either loaf or ring.
• Chill until firm and unmold on salad greens; serve with dressing of your choice.
• Suggested combinations: 1. shredded cabbage, celery, pimiento and green pepper 2. chopped cabbage, celery, and stuffed olives 3. shredded cabbage, celery and lightly cooked peas 4. grated carrot, celery and green bell pepper 5. diced pickled beets, celery, and 2 tablespoons grated horseradish.

MOLDED TOMATO SALADS

Steps:

• Prepare an ice bath, and bring a large saucepan of water to a boil.
• Using a slotted spoon, lower the tomatoes, a few at a time, into the boiling water. Cook 15 to 30 seconds. Transfer tomatoes to the ice bath, and let stand several minutes. Drain the tomatoes in a colander.
• Peel the tomatoes; remove and discard the cores. Slice tomatoes in half, and, using a melon baller, remove and discard all the seeds. Cut the tomato flesh into 1/4-inch dice, and transfer to a medium bowl. Sprinkle tomatoes with 1 teaspoon salt, and let them stand about 25 minutes.
• Place the tomatoes in a sieve, and gently press down on the flesh, extracting as much of the liquid as possible. If your tomatoes are particularly juicy, let them stand 15 minutes more; reserve tomato water to use in sauces or vinaigrettes. Return the tomato flesh to the bowl, and add olive oil, garlic, shallot, and marjoram. Season with salt and pepper; mix to combine.
• Generously brush a 1/2-cup dry measure with olive oil. Fill with tomato mixture, and press down with the back of a spoon, extracting any excess liquid; pour off liquid. Line a salad plate with a shiso leaf. Run a small knife between tomato mixture and the measure, and invert measure on shiso leaf. Gently tap bottom, and unmold salad.
• Repeat step five with the remaining tomato mixture and shiso leaves, and serve.

MOM'S ' MOLDED' (JELLO) SALAD

Steps:

• Dissolve Jello in boiling water. Add cranberry & mix well.
• Refrigerate until almost solidly jelled. Add undrained pineapple & 1 cup cold water. Pour into a large pan or mold & refrigerate until set.
• Serve with dressing.

MOLDED TOMATO SALAD

Steps:

• At least 3 hours or up to 24 hours before serving:In a medium saucepan, sprinkle gelatin over chicken bouillon let stand for 1 minute. Over low heat, stir until gelatin is dissolved. Remove from heat. Stir in vegetable juice cocktail , vinegar and hot pepper sauce. Chill for 45 minutes or until partially set.Gently stir in tomato, cucumber, green pepper and onion. Pour into a 3 1/2 -cup mold. Chill for 2 hours or until set.To serve, unmold salad onto serving plate. Surround with lettuce leaves and serve with Avocado Dressing.

MOLDED TOMATO SALAD

Steps:

• 1. In small saucepan, soften gelatin in cold water blend in juice, vinegar and several drops Tabasco®. Heat and stir until gelatin dissolves. Chill until partially set. Fold in green pepper, tomatoes, cucumber, and onion. Pour into a 4-cup mold. Chill until firm.Dressing:*Combine avocado dip, mayonnaise, sour cream, lemon juice, and Tabasco® in small bowl and chill. Unmold salad onto serving platter surround with lettuce leaves and serve dressing separately.