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Tomato Aspic Salad

Ingredients
 

1/2 cup cold water
1 tbsp granulated gelatin
1 1/2 cup tomato juice, >or<-
1 1/2 cup v-8 juice
1 1/2 tsp lemon juice, fresh >or<-
1 1/2 tsp hot pepper sauce
1/2 tsp onion, minced
1 crisp lettuce
1 green pepper strips
1 (red, yellow comb w green)



 
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Preparation
 
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. (I used
red and yellow also for this mold and will be nice for summer time.)
Food Exchange per serving: 1 VEGETABLE EXCHANGE; CAL: 25; CHO: 4g;
PRO: 2g; FAT: 0g; SOD: 332mg; CHO: 0mg; Low-sodium diets: Substitue
tomato juice

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via
Nancy O brion and her Meal Master

 

 
Servings:
4


 

 

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