Directions:
- In an 8 x8 dish mix the gelatin with the cup of hot water, stir until the gelatine has completely dissolved.
- Srir in the cup of cold water, add cabbage, parsley& carrots.
- Stir to combine evenly.
- Refrigerate covered until set about 3 hours Mix together the mayo& French dressing, spread over the top of the set jelly salad.
- Refrigerate until you serve it.
- Place individual servings of salad on lettuce leaves and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 35.02 Kcal (147 kJ) | ||
| Calories from fat | 4.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.5g | 1% | |
|---|---|---|---|
| Cholesterol | 1.41mg | 0% | |
| Sodium | 255.47mg | 11% | |
| Potassium | 90.08mg | 2% | |
| Total Carbs | 5.39g | 2% | |
| Sugars | 3.28g | 13% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 1.38g | 3% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 0.1mg | 4% | |
| Calcium | 24.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 25.21 Kcal (106 kJ) | ||
| Calories from fat | 3.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.36g | 1% | |
|---|---|---|---|
| Cholesterol | 1.01mg | 0% | |
| Sodium | 183.94mg | 11% | |
| Potassium | 64.85mg | 2% | |
| Total Carbs | 3.88g | 2% | |
| Sugars | 2.36g | 13% | |
| Dietary Fiber | 1g | 6% | |
| Protein | 0.99g | 3% | |
| Vitamin C | 6.8mg | 16% | |
| Vitamin A | 0.1mg | 4% | |
| Calcium | 17.7mg | 2% | |
* 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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