| SWEETHEART SALAD | ||||||||
| Makes approximately 100 servings – ¼ cup each. | ||||||||
| 50 cuts per 12” x 20” x 2” | ||||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Lemon gelatin | 3 lbs. | 7 cups | ||||||
| Salt | 2 Tbsps. | |||||||
| Hot water | 1 gal. (or 4 qts.) | |||||||
| Canned tomatoes, chopped and juice | 2 – # 10 cans | |||||||
| Honey | 1 cup | |||||||
| Vinegar | 1 cup | |||||||
| Celery, chopped fine | 2 lbs. | 7 cups | ||||||
| DIRECTIONS: | ||||||||
| 1. Dissolve gelatin and salt in hot water; add tomatoes or juice, honey and vinegar. | ||||||||
| 2. Chill until slightly thick; fold in celery. Pour into 2 pans, 12” x 20” x 2”. Chill until firm; cut in 2” x 2” squares. | ||||||||
| VARIATIONS: | ||||||||
| Make jellied tomato salad as above and add chopped cabbage, chopped green pepper or shredded carrots. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | ¼ cup | |||||||
| Calories | 71 | Iron | 0.28 Mg | Protein | 1.48 G | 8.34% | ||
| Cholesterol | 0 Mg | Calcium | 16.05 Mg | Carbohydrates. | 17.17 G | 96.88% | ||
| Sodium | 240 Mg | Vitamin A | 24 RE | Total Fat | 0.06 G | 0.77% | ||
| Fiber | 0.52 G | Vitamin C | 5.92 Mg | Saturated Fat. | 0.01 G | 0.13% | ||