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.
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 â…“ 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!