Author Notes
I adore this light and spicy salad when the days finally warm up and the vegetables are overflowing in the farmer's market. It's a Bloody Mary salad style made with my favorite bottled mix. I've used Zing Zang but McClure's or any spicy tomato juice will do just as well. It's perfectly portable for sunny afternoon picnics or can be dressed up in a ring mold to serve guests for brunch. Congealed salads have an old fashion reputation but this salad, packed full of gorgeous green vegetables and boozy cocktail flavor, is a timeless classic. —Food vs Plate
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Ingredients
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6 ounces
lemon jell-o gelatin (two small 3 oz. boxes)
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12 ounces
bottled spicy bloody mary mix
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1-3/4 cups
boiling water
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1 cup
celery, diced
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1 cup
cucumber, peeled and diced
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1/2 cup
scallions, thinly sliced
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1/2 cup
green pepper, diced
Directions
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Cut the celery, peeled cucumber and green pepper in 1-/8 x 1/8" dice. Slice the scallions thinly to form rings.
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Microwave the water to boiling. Add the water to the gelatin and stir until completely dissolved. Stir in the Bloody Mary mix until thoroughly combined.
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For individual portions great for a desk lunch or picnic: fill small 8oz. mason jars with 1/2 cup of diced vegetables. Pour in 2/3 cup of the Bloody Mary tomato aspic. Chill until set, at least 4 hours.
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For a ring mold: Use a mold that can hold 6 cups. Fill with the diced green vegetables evenly spread out around the mold. Pour in the tomato aspic and refrigerate until set which takes a little longer, about 6 hours.
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