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Ingredients: 2 Package(s) (4-serving size each) JELL-O 2 tb Finely chopped onion Brand Lemon Flavor Sugar- 2 tb Lemon juice Free G 2 Cup(s) Boiling water 1/2 c Chopped celery 1 Cup(s) Plain lowfat yogurt 1/4 c Chopped red pepper 2 Tablespoon(s) Chili sauce Directions: Completely dissolve gelatin in boiling water. Stir in yogurt, chili sauce, onion and lemon juice. Chill until slightly thickened. Stir in remaining ingredients. Spoon into 4 individual plastic containers (for brown bagging) or serving dishes. Chill until firm, about 2 hours. Makes 5 cups or 4 entree servings. Nutritional information per serving: calories - 110, protein - 12 gm., fat - 2 gm., carbohydrates - 12 gm., cholesterol - 15 mg., sodium - 640 mg. Diabetic Exchanges: Lean Meat - 1, Nonfat Milk - 1/2, Vegetable - 1. FROM: There's Always Room for Sugar Free JELL-O copyright 1992 JELL-O is a registered trademark of Kraft General Foods, Inc. NOTE: Yes, Ursula, you could use REAL crab! <G> (Trish)
Check some related videos Similar recipes: Grilled vegetable salad Place first 6 ingredients cut sides up on baking sheet. Spritz with water. Season with salt and pepper. Let vegetables stand approximately 1 1/2 hours. Preheat barbecue (medium-high heat). Combine 3 garlic cloves with 1/4 cup vinegar. Drizzle over vegetab White beans with tuna salad Soak the white beans overnight to soften. Place in a large pot of water with garlic cloves and onion. Simmer for 1 hour. Remove beans and strain. Mix remaining ingredients. Add salt and pepper to taste. As an alternative, you can use white cannelloni bean Warmer kartoffelsalat (hot potato salad) Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and Spicy thai salad Cook pasta according to package directions, rinse and drain. Chop pasta coarsely, if desired. Add vegetables and sesame seeds. Prepare dressing. Pour into salad. Mix well. Serve chilled. Prep Time. 10 minutes Baking Time: 5 minutes Yield: 24-hour lettuce salad Layer first 5 ingredients in a glass bowl in order of listing. Spread on mayonnaise. Sprinkle on sugar or honey, then cheese, then bacon. Cover with foil and refrigerate overnight. Toss lightly just before serving. Tossed salad with radishes, red onion, bell peppers, carrots Eggless caesar salad Whisk together lemon juice, garlic and msutard in a large mixing bowl; slowly shisk in oil. Stir in cheese and season to taste with salt and pepper. Add lettuce, toss, and serve. Lemon fish salad 1. Rinse and pat dry fish fillet. 2. Heat oven to 350 degrees F. 3. Place fish in an oven safe dish. In a small bowl mix together wine, Worcestershire sauce and lemon juice; pour over fish. 4. Bake for 12-15 minutes; add water if you see liquid drying out Mango-shrimp salad Cut pit and peel from mango and discard. Cut fruit into small pieces and put in a bowl. Pit and peel avocado. Cut into small pieces and add to mango. Add lime juice, shrimp, chili, green onions; mix gently. Place tortilla side by side on a baking sheet Jeanne's creamy potato salad Preparation time: 15 minutes. From "The Compassionate Cook." Cut the potatoes into cubes. Combine all the ingredients in a bowl and season to taste. Sprinkle with paprika on top, if desired. Broccoli salad Mix above indgredients. Add sauce (see Broccoli Salad Sauce recipe). One hour before serving add: 1/2 cup raisins 1/2 cup sunflower seeds add sauce top with 6-8 slices or sliced bacon which has been fried crisp and crumbled. Hot german potato salad Cook potatoes in boiling salted water until tender. Drain, peel, and while hot, cut into 1/8 inch slices; sprinkle with the salt, pepper, mustard, sugar and flour. Heat water and vinegar to boiling point. Place bacon, sliced and chopped fine in Quick corn salad In a large bowl, combined vegetables. Stir in dressing. Cover and refrigerate until served. Over time the different flavors will blend, good immediately and even better a few hours later. Never had any left the next day, but would probably be ok. Apple potato salad Slice the potatoes into bitesize pieces and boil until tender, but not soft. Peel the apple and slice into bitesize pieces (sprinkle with lemon juice until ready to use). Chop the celery finely. Cool the potatoes by draining and placing in pan 7-up salad Prepare gelatin according to package directions, substituting 7-up® for water. Let cool to room temperature, stir in remaining ingredients. Pour into molds. Refrigerate. This was a favorite party dish at Graceland. Garlic green bean salad Remove stems and cut green beans into 2-inch lengths. Boil in a pot of water until crisp-tender, drain, and set aside. Peel the garlic and mash it with the salt. Add oil, vinegar, onions and chiles to the garlic. Pour over the green beans while ho Cashew chicken crescent salad 1. Heat oven to 350°F. In medium bowl, combine chicken spread, mushrooms, cashews, chives and pepper; mix well. 2. Separate dough into 8 rectangles. Firmly press perforations to seal. Place cheese slice half in center of each rectangle. Spoon chicken mix Broccoli & cauliflower salad Grilled vegetable salad with old bay dressing Grill all vegetables, chop into bite size pieces and toss with dressing. Lobster salad Combine first 4 ingredients and 2 tablespoons chives in medium bowl. Cook lobster in medium pot of boiling salted water until just opaque in center, about 8 minutes. Drain; cool. Remove meat from shell. Dice lobster; fold into mayonnaise mixture. Season w Old-fashioned potato salad Place potato in a large pot, cover with water, and bring to boil. Cook about 8 minutes or until tender. Drain; place in bowl with next 4 ingredients; toss gently. Combine sour cream and next 5 ingredients; stir well. Poer over potato mixture; t Barley salad In a sauce pan, boil barley in water for 15 minutes; drain. Steam barley for 10 minutes more; cool. Add parsley, basil, and green onions; let sit so flavors can blend. In a small bowl beat together, lemon juice, salad oil and soy sauce; add t Seasame spinach salad Wash spinach thoroughly and trim off tough stems. Spin or pat dry. Mix remaining ingredients together and toss with spinch. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE CAL: 71; CHO: Omg; CAR: 5g; PRO: 3g; SOD: 217mg; FAT: Rice summer salad Recipe by: McDougall Plan Mix vinegar, mustard, and tarragon. Pour over the cooked rice. Mix well. If rice is warm, let cool to room temperature before adding remaining ingredients. When rice is cool, add remaining ingredients. Toss gently. Cov Tomatensalat (tomato salad) Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves. Summer salad with blueberries In a small bowl, whisk together ginger, vinegar, lemon juice, and salt. In a serving bowl, combine scallions, jicama, honeydew, bell pepper, and blueberries. Pour ginger mixture over salad and toss to combine (can be made 30 minutes before). Just before Quick waldorf salad Combine apples, celery, pecans, and salt; toss lightly. Add sour cream and yogurt; toss again lightly. Chicken pineapple salad Skin the chicken. Cut the meat into neat, bite sized pieces and put them in a large bowl. Halve the pineapple. Using a serrated knife, remove the flesh from the skin, leaving the shell intact. Remove the core and chop the flesh into bite sized pieces and Jerk chicken with cool romaine salad Pound chicken breasts to an even 1/2 inch thickness. Lightly rub jerk seasoning on both sides of chicken breasts. Refrigerate in an airtight container for at least 1 hour. Lightly coat a large nonstick skillet with cooking spray, and heat over medium-hi New potato salad A local restaurant serves a simple, but elegant, potato salad as part of their Sunday Brunch menu. This is my own attempt at duplicating it. Stir the chopped green onions into the Dill Cream Dressing. Add salt and pepper to taste. You may al Caribbean beef salad (creamy chutney dressing) To make the dressing, combine the yogurt, sour cream, chutney, vinegar, lemon juice, allspice, and pepper in a medium bowl. Trim the fat from the roast beef. Stack the beef slices and cut lengthwise in half and then crosswise into 1/2-inch-wide Garden pasta salad Cook pasta according to package directions adding oil, drain. Put drained pasta in large mixing bowl, drain marinade from artichokes pouring over pasta. Add Italian salad dressing and garlic to pasta, cut artichoke hearts into quarters, add to pasta; gent Asian chicken salad Whisk together all vinaigrette ingredients. Toss salad ingredients with vinaigrette in a large bowl until combined well. Contributor: Gourmet June 2003 p 166 24 hour vegetable salad Place lettuce in bottom of a serving bowl, about 8" in diameter. Layer mushrooms on top. Then layer peas and carrots. Arrange egg white slices and bacon over vegetables. Top with 1/2 cup cheddar cheese; set aside. In a mixing bowl, combine Kartoffelsalat mit biermarinade (potato salad with beer dressing) Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard Chinese chicken salad Mix soy sauce, sherry, garlic powder, ginger. Marinate the chicken in this mixture for several hours. Bake the chicken, skin side up, for 45 minutes at 350 degrees F. Let the cooked chicken cool. When the chicken is cool, shred it. Deep-fr Rice salad Mix the rice, corn, peppers, kidney beans, and onion in a bowl. Combine the vinegar, oil, tamari, mustard, and horseradish in a small bowl and pour over the other ingredients. Toss well. Double raspberry salad Dissolve Jello in boiling water. Mix in raspberries and cranberries. Chill until firm. Mrs. Harold T. Cook Thai beef salad 1) Roast the beef in the oven at 450 F until cooked till medium (135F internal temperature). Allow the meat to rest for 15 minutes before slicing 2) Slice the tenderloin into thin slices 3) Add sliced beef, garlic, mint, chili, onions,lemon juice, fish s French potato salad with tarragon vinaigrette Scrub potatoes. In a large pot of boiling water, cook potatoes until fork-tender; drain. Shake pan over medium heat for a minute to dry potatoes. Cut into 1/4-inch (5 mm) thick slices. In salad bowl, combine potatoes, parsley and onion. Tarragon vinaig Rockmelon salad with orange dressing Peel the rockmelon, remove seeds and slice into wedges. Combine with avocado, onion and cashews. Combine all the dressing ingredients in a jar and shake well. Pour over salad and serve. "Sunday Mail", Adelaide, South Australia, 23 Feb 1997 Spicy beef salad (yam nuea yang) Prepare grill. Place steak on a grill rack coated with cooking spray; cook 6 minutes on each side or until desired doneness. Cut the steak diagonally across grain into thin slices; cut each slice into 2 inch pieces. Combine the steak, shallot and remainin Corn, black, bean and red pepper salad Combine 2 cups cooked corn kernels, 16 ounce can rinsed and drained black beans, 1 diced red pepper, 4 teaspoons olive oil, 2 tablespoons wine vinegar, 1/2 teaspoon cumin and salt and pepper to taste. Mix well, sprinkle with 2 tablespoons chopped coriand Electronic gourmet's herb salad dressing 1) Place oil, herbs, salt and pepper in a shaker bottle or large glass measuring cup. Let stand at room temperature for 3 to 4 hours. The longer the better. 2) Add vinegar and shake or stir well to blend. Typed for you by Peggy and Bru Tropical fruit salad 1. Blend all fruits except bananas. 2. Mix 3 tbsp. honey with juice of two oranges and pour over fruit; Chill. 3. Just before serving add sliced bananas, walnuts, coconut and if desired 1/2 c. liquer flavouring (brandy, Kirsch etc.) Serve drained with yog Schnittbohnensalat (green-bean salad) Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; Chicken broccoli salad Combine Bulgur & 2/3 C. Boiling Water in A Large Bowl; Let Stand 30 To 45 Min. OR Until Liquid Is Absorbed. Set Aside. Combine Bouillon Granules, Garlic, & Remaining 2 C. Boiling Water in A Medium Saucepan. Bring To A Boil Over High Smoky corn salad This one ' s especially good stuffed into pita pockets or scooped-out ripe tomatoes. Steam kernels until tender-crisp. Cool. Mix with chicken, cheese, olives, onion and red bell pepper. Mix mayonnaise, sour cream, salt and pepper. Fold into corn mixt Marinated tomato-rice salad Prepare a tomato rose for the garnish. Starting at the bottom of one of the tomatoes, cut the skin of the tomato with a vegetable peeler in one long continuous strip, about 1/4 inch wide. Starting at the with the end you first removeed, roll Asparagus salad with pickled ginger Wash asparagus spears. Use sharp paring knife to peel off tough white skin on lower stem and cut off the very end. When steamer is hot, steam spears until barely cooked. They are overcooked when the color is olive. Remove from steamer, drain a