Perfection Salad

Yields:	8 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	15 minutes
	Ready In	3 hours

Ingredients

2	Envelopes	gelatin	unflavored
1/3	cup	lemon juice
2 3/4	cups	water
1/2	cup	sugar
1/4	cup	cider vinegar
1/2	teaspoon	salt
2	cups	cabbage	finely shredded
1	cup	celery	chopped
1/2	cup	green bell pepper
2	ounces	pimiento	sliced, (1 jar), drained and chopped

Directions

In medium saucepan, soften gelatine in lemon juice; let stand 1 minute.

Over low heat, cook until gelatine dissolves.

Add water, sugar, vinegar and salt; stir until sugar disssolves.

Chill until partially set. Fold in remaining ingredients; pour into lightly oiled 6-cup mold.

Chill until set, about 3 hours or overnight.

Refrigerate leftovers.

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Member Review

Ceviche

You've probably gotten this message already: Don't drain the lime juice!!! Ceviche is not Mexican, it's Ibero-American. It's also consumed in Spain and Southern France and there is even a variant in the Philippines (as a Spanish import). The Japanese love it too. For example, Nobu, the famed NYC & London Japanese food restaurant carries it. Peruvians are perhaps best known for taking Ceviche to an art form (quality, variety, presentation) and as a national symbol. There are over 20 varieties of Ceviche in Peru alone. From the humble Seabass (corvina) to Mixto (varied seafood ingredients, all marinated in lime, which they call "limon"), to Ceviche de Paiche, a Sturgeon-like fish that lives in the Amazon river basin. Chileans and Ecuatorians also take pride in their many varieties and their Ceviche-making tradition. You might be interested in putting all of them as a sub-section. Truly yours, Alexis Valencia.

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