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Mini Molded Salads Recipe

  • 30minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 2 packages (3 ounces each ) lemon gelatin

  2. 2 cups boiling water

  3. 1 package (3 ounces) cream cheese, softened

  4. 1 cup heavy whipping cream, divided

  5. 1 cup thinly sliced celery

  6. 1 cup sliced pimiento-stuffed olives SHRIMP SAUCE:

  7. 2 hard-cooked eggs, chopped

  8. 1 cup mayonnaise

  9. 1 can (4 ounces) tiny shrimp, rinsed and drained

  10. 1 jar (2 ounces) chopped pimientos, drained

  11. 1/4 cup minced fresh parsley

  12. 2 tablespoons finely chopped onion

  13. 1 tablespoon lemon juice

  14. 1/2 teaspoon salt

  15. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In a bowl, dissolve gelatin in boiling water. Chill until syrupy, about 30 minutes. Meanwhile, beat cream cheese and 1 tablespoon cream in a bowl until smooth. In another bowl, beat remaining cream until soft peaks form; fold into cream cheese mixture. Fold in the celery, olives and gelatin. Pour into seven 6-oz. custard cups or molds coated with cooking spray; chill until firm. Combine sauce ingredients. Chill. Unmold salads onto individual plates. Serve with sauce. Yield: 7 servings.

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