Serves: 8
Total Calories: 206
In a medium bowl, soften gelatin in cold water for about 1 minute. Add boiling water and bouillon, stirring until gelatin and bouillon are dissolved. Stir in lemon juice and chill to consistency of unbeaten egg whites. Fold in mayonnaise, mustard and pepper until well blended fold in broccoli and minced green onions. Pour into a rinsed 4-cup mold and chill until firm, about 4 hours. Unmold on a chilled plate and garnish with green onion curls and carrot curls.
This Broccoli Mold recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.
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