MOLDED GARDEN CHEESE SALAD|
1 envelope unflavored gelatin
1/2 c. cold water
1 (16 oz.) container Lite-line
1/2 c. shredded carrot
1/3 c. thinly sliced zucchini,
1/4 c. finely chopped green
1/4 c. thinly sliced radishes
1/2 tsp. garlic salt
In small saucepan, sprinkle gelatin over water to
soften. Stir over low heat until gelatin dissolves. Cool in
medium bowl. Combine remaining ingredients except lettuce.
Mix well. Stir in gelatin. Turn into lightly oiled 3 cup
mold. Chill until firm. Unmold onto lettuce. Refrigerate
leftovers. Makes 6 servings.
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