Jello Salad Recipe with a Twist

I love to try new recipes, and this is a different twist then the traditional jello salad, and looks really easy! I am excited to add this recipe to our Christmas dinner this year. Try is out, and it might become one of your family favorites too!

1 1/4 cup vegetable juice
1 envelope unflavored gelatin
1 tsp beef bouillon powder
2 tbsp vinegar
1 tsp Worcestershire sauce
1 tomato, peeled
1/2 green pepper
1/2 cucumber, peeled and seeded
1 onion
1 garlic clove
1 stalk of celery

Pour 1/4 cup of vegetable juice into a saucepan on low heat, and sprinkle with gelatin. When gelatin is completely dissolved, stir in 3/4 cups vegetable juice, beef bouillon powder, vinegar, and Worcestershire sauce. Put into the fridge for about 30 minutes.

Meanwhile, in a blender, or food processor, puree remaining vegetable juice, 1/2 of the tomato, and all the remaining ingredients, except the celery.

Chop 1/2 of the remaining tomato, and the celery.

When gelatin mixture has set for 30 minutes, stir up the mixture. Add in the pureed, and chopped mixtures. Pour into a 6 cup mold, or bowl. Cover, and refrigerate for at least 3 1/2 hours, or until firm. Serve.

Per Serving (makes 6)
31 calories, 6 g carbohydrates, 1 g fiber, trace fat, 2 g protein.

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