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My review
Lemon Lime Vegetable Salad
MoAnn
"Sweet, salty, cool and crunchy, this salad is a great addition to any family buffet."
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Ingredients
4 h 25 m servings 99 calsOriginal recipe yields 8 servings (1 quart)
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Directions
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- In a large bowl, stir together the lemon gelatin mix, lime gelatin mix, and boiling water until gelatin has dissolved. Stir in the apple cider vinegar, cover, and refrigerate for about 1 hour to thicken.
- When the gelatin is thick but not set, stir in the celery, olives, and carrot so they are evenly dispersed throughout. Pour into a 1 quart mold and refrigerate until firm, at least 3 hours. To serve, unmold onto a plate.
Nutrition Facts
Per Serving: 99 calories; 1.6 g fat; 20.2 g carbohydrates; 2.3 g protein; 0 mg cholesterol; 416 mg sodium. Full nutrition
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Reviews
Read all reviews 66 Ratings
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Most helpful positive review
2/4/2010
I thought this was pretty good, but my husband and family didn't care for it so i probably won't be making this again. My sister advised me to add some sour cream if i would make it again. It d...
Most helpful critical review
1/22/2011
If I ever make this recipe again, I will double the amount of vegetables at least.
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2/4/2010
I thought this was pretty good, but my husband and family didn't care for it so i probably won't be making this again. My sister advised me to add some sour cream if i would make it again. It d...
1/22/2011
If I ever make this recipe again, I will double the amount of vegetables at least.
3/21/2012
Despite my best efforts, my beautiful mold didn't turn out, but the salad was pretty good. I used sugar free gelatin and substituted canned pineapple for the olives because I was afraid it mig...
10/15/2017
My mom made a version of this we hated as kids. But I miss my mom and this salad which I now love! Ingredients are canned pineapple, chopped celery, shredded carrots, walnuts and green olives....