Tomato Aspic Salad
Submitted by bushvendor
A light, jiggly tomato aspic salad made with tomato juice, unflavored gelatin, and a squeeze of lemon. Diabetic-friendly at just 15 calories per serving, served on crisp lettuce with colorful pepper strips.
YIELD
4 nice folksPREP
20 minCOOK
5 minREADY
30 minHere’s a retro side dish that deserves a comeback, especially if you’re watching your sugar intake.
This streamlined tomato aspic uses just a handful of pantry staples: tomato juice (or V8 if you want extra veggie punch), unflavored gelatin, a bit of lemon juice, and a whisper of minced onion.
Unmold it onto a plate of crisp lettuce, scatter some colorful bell pepper strips around it, and you’ve got a side that looks like it belongs at a garden party.
Pro Tips
- Swap lemon juice for hot pepper sauce if you like a little zing in your aspic.
- Use a combination of red, yellow, and green pepper strips for a vibrant presentation.
- Run a thin knife around the edge of the mold and dip the bottom in warm water for 10 seconds for a clean unmold.
Ingredients
Directions
Measure cold water into a small saucepan; sprinkle gelatin on top.
Stir over low heat 3 to 4 minutes, or until gelatin is completely, dissolved except lettuce abd green pepper.
Mix well. Chill until firm.
Unmold on crisp lettuce and garnish with green peppers.
(I used red and yellow also for this mold and will be nice for summer time.)
Comments
