Serves: 12
Total Calories: 273

1 envelope unflavored jello
1/4 cup water cold
3 cups cucumbers peeled, seeded and cubed (about 4 medium)
1/2 cup mayonnaise
1 tablespoon green onion sliced
1 teaspoon cider vinegar
1/2 teaspoon salt
1 to 2 drop food color green (optional)
1 envelope unflavored jello
3/4 cup water cold
1 (15 1/2-ounce) can red salmon drained
1/2 cup mayonnaise
2 tablespoons green onions minced
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon dill weed dried weed, crushed
1/4 teaspoon paprika
1 cup whipped cream whipped

At least 5 hours or up to days before serving:

In a small saucepan, sprinkle gelatin over water let stand for 1 minute. Over low heat, stir until gelatin is dissolved. Pour into a blender container.

Add cucumbers, mayonnaise, green onion, vinegar, salt and food color. Cover and blend at low speed for 10 seconds. Blend at high speed for 30 seconds or until smooth. Pour into a 6-cup ring mold. Freeze for 15 minutes. Mixture will not be fully set.

Meanwhile, in a small saucepan, sprinkle gelatin over water let stand for 1 minute. Over low heat, stir until gelatin is dissolved. Remove from heat set aside.

Remove bones and dark skin from salmon finely flake. In a medium bowl, mix salmon, dissolved gelatin, mayonnaise, green onions, lemon juice, salt, dill weed and paprika until blended.

Fold whipped cream into salmon mixture. Pour salmon mixture over cucumber mixture. Cover and refrigerate at least 4 hours or up to 2 days. Unmold to serve. Garnish with Carrot Frills and parsley if desired.

Note: Either cucumber or salmon mousse can be made and molded separately.

Nutritional Facts:

Serves: 12
Total Calories: 273
Calories from Fat: 237

More Recipes from the Make And Take Cookbook Cookbook:
Avocado Dressing
Bean-Tuna Salad
Cucumber And Salmon Mousse
Gingered Winter Salad
Marinated Carrots
Molded Tomato Salad
Santa Fe Salad
Shrimp Macaroni Salad
Yogurt Ambrosia