Tomato Aspic Salad
Contributed by: Chris WebAdmin. of RecipesNow.com
From The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S. and Katharine Middleton.
- 1/2 cup cold water
- 1 tablespoon granulated gelatin
- 1 1/2 cup tomato juice; or
- 1 1/2 cup v-8 juice
- 1 1/2 teaspoon lemon juice; fresh or
- 1 1/2 teaspoon hot pepper sauce
- 1/2 teaspoon onion; minced
- 1 crisp lettuce
- 1 green pepper strips
Measure cold water into a small saucepan; sprinkle gelatin on top. Stir over low heat 3-4 minutes, or until gelatin is completely, dissolved except lettuce abd green pepper.
Mix well. Chill until firm. Unmold on crisp lettuce and garnish with green peppers.
For Low-sodium diets:
Substitue tomato juice
Nutritional Information: Food Exchange per serving: 1 vegetable exchange; CAL: 25; CHO: 4g; PRO: 2g; FAT: 0g; SOD: 332mg; CHO: 0mg