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Gelled Tomato, Basil and Raspberry Vinaigrette Salad

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Gelled Tomato, Basil and Raspberry Vinaigrette Salad

Gelled Tomato, Basil and Raspberry Vinaigrette Salad
© Randal Oulton

This is a wonderful chilled salad to go with meat dishes such as pork or beef, or as part of a summer salad or barbeque plate. It tastes only slightly sweet, and is like a retro version of tomatoes and basil with a raspberry vinaigrette. It has great flavour. You can make this a day (or several days) ahead.

It's also very healthy: 1/2 cup is only 1 Weight Watchers PointsPlus®, and can be made sodium-free.

Number of servings: Makes 2 cups (500 ml)

Estimated Prep Time: 20 minutes

Estimated Cooking Time: 5 minutes



Measure out 2 cups (500ml) of canned diced tomatoes, including juice into a saucepan. Stir in the vinegar and the dried basil, then the raspberry gelatin powder.

Heat on the stove for about 5 minutes, and make sure the gelatin powder has all dissolved during this time.

Remove from heat, cool a bit, then season to taste with salt and pepper, and stir in the celery. Turn into a 2 cup (500 ml) gelled salad mould sprayed with cooking spray. Chill until set -- about 5 hours.

To remove from mould, set mould in a pan of hot (not boiling) water for 5 to 10 seconds, being careful not to let the water flood into the mould. Then, remove from water, and using moistened finger tips gently pull the gelatin away from the sides a bit to help break the vacuum seal along the sides and at the bottom. Then place a plate on top and invert. If it won't come out, then resort to a knife to let more air further down into the mould at the sides.

Recipe notes

In season, it is nice to use fresh basil instead of dried. Use about 1/3 cup lightly packed (5 g) of chopped, fresh basil leaves, and add them when you add the celery.

We used a commercial salt substitute instead of salt in order to get rid of the sodium; we also used sodium-free canned tomatoes. You could also use home-stewed diced tomatoes.

If you don't have a suitable gelled salad mould, use a bowl that will hold about 2 cups (500 ml.)

Nutrition Notes

The total points in the recipe is 4 points. It makes 2 cups (500 ml) in volume. 1/2 cup (125 ml) is only 1 Weight Watchers PointsPlus®. Instead of salt, you can use a salt substitute, or omit.

Weight Watchers® Info
Per 1/2 cup (125 ml)

* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

Please share this recipe with your friends. They may love it.


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