Directions:
- Combine tomatoes, celery stalks, onion, lemon juice, bay leaf, salt, and paprika in a large, heavy saucepan. Cover and cook over medium heat 15 minutes. Strain mixture, reserving tomato juice and discarding vegetables and bay leaf. Return tomato juice to saucepan.
- Dissolve gelatin in 1/2 cup vegetable cocktail juice, stirring well. Add gelatin mixture to tomato juice in saucepan. Add additional vegetable cocktail juice to yield 4 cups. Chill until mixture reaches the consistency of unbeaten egg whites.
- Fold in artichoke hearts, water chestnuts, egg, celery, green pepper, and olives. Pour mixture evenly into 8 lightly oiled 1/2-cup heart-shaped molds. Refrigerate until firm.
- Unmold aspics onto individual lettuce-lined salad plates; garnish each with a dollop of mayonnaise.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 33.23 Kcal (139 kJ) | ||
| Calories from fat | 12.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.44g | 2% | |
|---|---|---|---|
| Cholesterol | 24.64mg | 8% | |
| Sodium | 378.76mg | 16% | |
| Potassium | 167.9mg | 4% | |
| Total Carbs | 3.49g | 1% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 1.34g | 5% | |
| Protein | 1.85g | 4% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 0.1mg | 1% | |
| Calcium | 26.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 44.52 Kcal (186 kJ) | ||
| Calories from fat | 17.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.92g | 2% | |
|---|---|---|---|
| Cholesterol | 33.02mg | 8% | |
| Sodium | 507.42mg | 16% | |
| Potassium | 224.94mg | 4% | |
| Total Carbs | 4.67g | 1% | |
| Sugars | 2.11g | 6% | |
| Dietary Fiber | 1.8g | 5% | |
| Protein | 2.47g | 4% | |
| Vitamin C | 11.6mg | 14% | |
| Iron | 0.1mg | 1% | |
| Calcium | 35.2mg | 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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