Quick Jellied Salad

A red moulded salad with various vegetables in it

Quick Jellied Salad (1959)

Video capsule

The Globe and Mail, Dec. 15, 1959


  • 4 envelopes unflavoured gelatine
  • 1/2 cup cold water
  • 2 cans (20 oz each) tomato juice
  • 2/3 cup finely shredded raw carrot
  • 1/2 cup very finely shredded celery
  • 3 chopped hard boiled eggs
  • 1/4 cup sliced stuffed olives
  • 3/4 cup canned green peas



  • Combine gelatine and cold water in bowl. Let stand 5 mins to soften.
  • Bring tomato juice to a boil. Remove from heat and add gelatine, stir until dissolved.
  • Chill until mixture begins to set slightly.
  • Rinse mold with cold water.
  • Add vegetables and eggs to gelatine mixture.
  • Turn into prepared mold. Chill until firm.
  • Unmold on a bed of greens for serving.
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