{"id":1572,"date":"2015-02-15T05:21:05","date_gmt":"2015-02-15T12:21:05","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1572"},"modified":"2016-01-25T05:36:47","modified_gmt":"2016-01-25T12:36:47","slug":"molded-gazpacho-salad-with-guacamole-dressing-2","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/molded-gazpacho-salad-with-guacamole-dressing-2.html","title":{"rendered":"Molded Gazpacho Salad with Guacamole Dressing"},"content":{"rendered":"<p align=\"LEFT\"><em>This is an\u00a0update\u00a0on the old tomato aspic salad your grandmother served for lady\u00a0luncheons. \u00a0I<em> had not made this in years and used it for a VPWL Gourmet dinner &#8211; could not believe the rave comments!<\/em><\/em><\/p>\n<p align=\"LEFT\"><b>Ingredients: <\/b><\/p>\n<ul>\n<li>6 oz lemon Jello<\/li>\n<li>2 c V-8 juice<\/li>\n<li>4 celery stalks, diced<\/li>\n<li>2 garlic cloves, diced<\/li>\n<li>\u00bd c red onion,diced (about \u00bd medium onion)<\/li>\n<li>\u00be c red wine vinegar<\/li>\n<li>\u00bc c lemon or lime juice<\/li>\n<li>\u00be c olive oil<\/li>\n<li>a few drops of hot pepper sauce<\/li>\n<li>2 c tomatoes, peeled and diced (about 3 large Roma tomatoes)<\/li>\n<li>2 c avocado, peeled and diced (2 medium avocados)<\/li>\n<li>1 c English cucumber, peeled and diced (about \u00bd a cucumber)<\/li>\n<li>10-12 lettuce leaves<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Directions:<\/b><\/p>\n<ol>\n<li>Bring V-8 juice to a boil in a small saucepan.<\/li>\n<li>Remove from heat and stir in Jello until completely dissolved.<\/li>\n<li>Refrigerate 1 hr or until slightly thickened (consistency of unbeaten egg whites)<\/li>\n<li>Coarsely chop celery, onion, garlic in food processor.<\/li>\n<li>Finely dice, by hand, the tomato, cucumber, and avocado.<\/li>\n<li>Stir all the vegetables together.<\/li>\n<li>Add vinegar, lemon juice, oil, and hot sauce.<\/li>\n<li>Combine vegetables and Jello.<\/li>\n<li>Taste for salt and hot sauce.<\/li>\n<li>Pour into individual \u00bd cup molds or 9&#215;13 pan that has been lightly oiled.<\/li>\n<li>Refrigerate until firm, about 6 hours or overnight.<\/li>\n<li>Unmold onto lettuce leaf.<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Guacamole Dressing Ingredients:<\/b><\/p>\n<ul>\n<li>\u00bd c mayonnaise<\/li>\n<li>\u00bd c sour cream<\/li>\n<li>2c frozen avocado dip\/guacamole thawed<\/li>\n<li>1 Tab lemon juice<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Dressing Instructions:<\/b><\/p>\n<p align=\"LEFT\">Mix and chill.<\/p>\n<p align=\"LEFT\"><b>Serves: <\/b> 10 &#8211; 12<\/p>\n<p align=\"LEFT\"><b>Source:<\/b> A total mish-mash of about 6 recipes.<\/p>\n<p align=\"LEFT\"><b>Comments: <\/b>You can buy frozen avocado halves at Smart and Final.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is an\u00a0update\u00a0on the old tomato aspic salad your grandmother served for lady\u00a0luncheons. \u00a0I had not made this in years and used it for a VPWL Gourmet dinner &#8211; could not believe the rave comments! Ingredients: 6 oz lemon Jello 2 c V-8 juice 4 celery stalks, diced 2 garlic cloves, diced \u00bd c red &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/molded-gazpacho-salad-with-guacamole-dressing-2.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Molded Gazpacho Salad with Guacamole Dressing&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[19],"tags":[66],"class_list":["post-1572","post","type-post","status-publish","format-standard","hentry","category-salads-and-salad-dressings","tag-vpwl-feb-2014"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1572","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1572"}],"version-history":[{"count":4,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1572\/revisions"}],"predecessor-version":[{"id":2798,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1572\/revisions\/2798"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1572"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1572"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1572"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}