Title: Tangy Corn Salad Mold
Categories: Salads
Yield: 9 Servings

2 c Water
1/4 c Cider vinegar
2 tb Dijon mustard
6 oz Lemon-flavored gelatin, (2
-packages)
1/2 c Chopped red bell pepper
1/2 c Chopped green bell pepper
1/2 c Chopped green onions
15 1/4 oz Whole-kernel corn, (1 can)
-drained
Vegetable cooking spray
Lettuce leaves, (optional)

Combine first 3 ingredients in a small saucepan; stir well.

Sprinkle the gelatin over vinegar mixture, and let stand 1 minute. Cook
over low heat, stirring until gelatin dissolves.

Pour mixture into a bowl; cover and chill 1-1/2 hours or until the
consistency of unbeaten egg white. Fold in bell peppers and next 2
ingredients.

Spoon into an 8-inch square baking dish coated with cooking spray. Cover
and chill until firm. Yield: 9 servings.

Per serving: 59 Calories; 1g Fat (8% calories from fat); 3g Protein; 13g
Carbohydrate; 0mg Cholesterol; 50mg Sodium

Serving Ideas : Serve on lettuce-lined plates, if desired.

NOTES : Whenever I prepare a new recipe, I always serve it to friends to
get an honest opinion. This one got great reviews and is a favorite at
dinner parties. -- Marilou Robinson, Portland, Oregon.

Recipe by: Cooking Light, March 1995, page 137

Posted to MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.