• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Gelled Tomato, Basil and Raspberry Vinaigrette Salad

Gelled Tomato, Basil and Raspberry Vinaigrette Salad

Gelled Tomato, Basil and Raspberry Vinaigrette Salad

Gelled Tomato, Basil and Raspberry Vinaigrette Salad

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.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Make-Ahead, Salads, Skinny Food

Ingredients
  

  • 2 cups Canned Tomatoes diced
  • 1 tablespoon White Vinegar
  • 1 package Gelatin 10g package of no sugar added raspberry powder
  • ½ teaspoon Basil dried
  • Salt
  • Ground Pepper
  • ½ cup Celery diced

Instructions
 

  • Measure out 2 cups (500 ml) 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.

Notes

In season, it is nice to use fresh basil instead of dried. Use about ⅓ cup lightly packed (5 g) of chopped, fresh basil leaves, and add them when you add the celery.
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.)
We used a commercial salt substitute instead of salt in order to lower the added sodium; we also used sodium-free canned tomatoes.
Tried this recipe?Let us know how it was!
This page first published: Jun 5, 2013 · Updated: Jan 16, 2021.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2022· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: Gelatin, Salads

Primary Sidebar

Search

    Today is

  • Wonder Bread Birthday
    Wonder Bread on shelf
  • International Tea Day
    Tea bags
  • Strawberries ‘n Cream Day
    Strawberries and cream

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.