Seven-Layer Congealed Vegetable Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (16-ounce) can diced beets, undrained |
2 envelopes unflavored gelatin |
1/2 cup cold water |
1 cup boiling water |
1/2 cup vinegar |
1 teaspoon lemon juice |
1/2 teaspoon worcestershire sauce |
1/8 teaspoon hot sauce |
4 hard-cooked eggs, chopped |
1 (17-ounce) can green peas, drained |
1 (3 1/4-ounce) jar cocktail onions, drained |
1 cup chopped celery |
1 (16-ounce) can french-style green beans, drained |
lettuce leaves |
dressing |
Directions:
1. Drain beets, reserving liquid; set beets aside. Add water to beet liquid to equal 2 cups; set liquid aside.
2. Soften gelatin in 1/2 cup cold water. Add boiling water, and stir until gelatin dissolves. Add reserved beet liquid mixture, vinegar, lemon juice, Worcestershire sauce, and hot sauce, stirring well; chill 1 hour.
3. Sprinkle chopped eggs evenly in the bottom of a lightly oiled 9-cup mold. Layer diced beets, green peas, onions, celery, and green beans over eggs. Pour gelatin mixture over vegetables. Chill until firm. Unmold onto a lettuce-lined plate. Slice and serve with dressing.
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