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2 envelopes unflavored gelatin

1 3/4 c. water, divided 

1/4 tsp. salt

1/4 tsp. white pepper

1/3 c. vinegar

3/4 c. sugar

1 c. shredded cabbage

2 c. chopped celery

1 (7 oz.) jar pimentos, diced 

1 c. grated carrots

1 (8 oz.) can green peas, drained 

1 c. chopped pecans 

salad greens

cherry tomatoes

carrot curls 

1/2 c. mayonnaise

1 Tbsp. half and half 

Soften gelatin in 1 cup water and set aside.  Combine 3/4 cup water, salt, pepper, vinegar and sugar in a saucepan.  Bring to a boil.  Remove from heat. Add softened gelatin mixture, stirring until dissolved.  Chill until slightly thickened. 

Stir cabbage, celery, pimentos, carrots, peas and pecans into thickened gelatin. Spoon mixture into a lightly oilded 6- cup mold or individual molds.  Chill salad until firm. Unmold on salad greens and garnish with cherry tomatoes and carrot curls.  Combine mayonnaise and half and half, mixing well. Serve with salad. Yields 8 to 10 servings 

Southern Living