Easter is fast approaching and I am starting to think about what the menu will be.
This year it is a bit of a challenge because I have been trying to eat a low carb diet.
I had a flashback to our family dinners, covered dish suppers etc and this old recipe came to mind.
Oh no, not a jello molded salad!
1 cup boiling water
1 small package lemon Jello (I use sugar free)
2 T apple cider vinegar or fresh lemon juice
1 t salt
1 cup cold water
1 cup finely diced celery (grated carrot can also be used)
1 cup finely shredded cabbage
1 T dehydrated onion flakes
1/3 cup chopped stuffed olives drained well
Pour boiling water over jello in bowl.
Stir until jello is dissolved.
Stir in vinegar, veggies, salt, and cold water.
Pour into mold, chill until firm.
Unmold on chilled plate, top with a generous dollop of mayonnaise or creamy blue cheese dressing.