Directions:
- Heat undiluted soup in pan on the stove.
- Add jello and stir to dissolve.
- When dissolved, remove from heat and add vinegar and vegetables.
- Pour into a square Pyrex dish and chill until set.
- Fill a large bowl with hot water and dip the Pxrex in it to melt the gelatin next to the mold.
- Place plate on top and invert. You might need to carefully slide a butter knife along the side of the mold to release the suction and make the aspic drop out.
- Serve in squares on lettuce leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 63.37 Kcal (265 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 183.51mg | 8% | |
| Potassium | 264.58mg | 6% | |
| Total Carbs | 9.79g | 3% | |
| Sugars | 4.35g | 17% | |
| Dietary Fiber | 3.21g | 13% | |
| Protein | 3.74g | 7% | |
| Vitamin C | 9.6mg | 16% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.7mg | 4% | |
| Calcium | 29.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 56.39 Kcal (236 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 163.31mg | 8% | |
| Potassium | 235.44mg | 6% | |
| Total Carbs | 8.71g | 3% | |
| Sugars | 3.87g | 17% | |
| Dietary Fiber | 2.86g | 13% | |
| Protein | 3.32g | 7% | |
| Vitamin C | 8.6mg | 16% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.7mg | 4% | |
| Calcium | 26.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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