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Ingredients1 h 20 m servings 669 cals
Original recipe yields 6 servings
- In a medium bowl, dissolve the gelatin in the boiling water. In another bowl, mix together cream cheese, celery, avocado, 1/2 cup mayonnaise, and salt. Mix in onion juice, if using. Gradually stir in the gelatin mixture. Pour into an 11x7 inch glass baking dish, and refrigerate until set.
- Cut the gelatin salad into squares, and serve each square on top of a leaf of butter lettuce. Make the salad dressing by mixing the 1/2 cup mayonnaise with confectioners' sugar and lemon juice to taste. Drizzle dressing over squares, and garnish with toasted pecans.
- To toast pecans
- Place raw pecan halves on baking dish. Dot with Butter and sprinkle generously with salt. Bake at 250 degrees F (120 degrees C) for 1/2 hour, stirring occasionally. Drain thoroughly on paper towels.
Per Serving: 669 calories; 56.7 g fat; 38.1 g carbohydrates; 7.9 g protein; 55 mg cholesterol; 652 mg sodium. Full nutrition
ReviewsRead all reviews 3
People who liked this had 2nd helpings, but others didn't even finish their 1st helping and thought it had a "funny" taste (because of the avacado)and just pushed it around their plates. Mixed r...