You can tell by Mrs. Winkler's shapely upper arms that she is totally committed to her eight Pilates classes a week and yet she still finds the time to volunteer at her children's school. She is an active member of the Daughters of the American Revolution, where she serves on the Steering Committee for Constitution Week. Mrs. Winkler is sharing with us today her recipe for Flowerpot Salad. Enjoy!
Mrs. Winkler says, "The beauty of this Flowerpot Salad is that it can be prepared the day before and kept in the refrigerator until luncheon time!"
Heat a 10½ ounce can of condensed tomato soup, ½ pound of cottage cheese, 1 tablespoon butter, ½ teaspoon salt and 1 tablespoon onion juice. Dissolve 1½ tablespoons unflavored gelatin soaked in ¼ cold water, in hot mixture. Cool till partly set. The fold in ½ cup of mayonnaise, 1 cup each of chopped cucumber and celery, and ½ cup each of sliced fiery garden radishes and chopped spring onions. Pour into round molds and chill. Untold on individual bed of "grass" green lettuce. Use small wedges of hard-boiled eggs for petals and parsley for the stem. Make a tea sandwich to form the flowerpot. Enough salad for 8 flowerpots!
Onion juice? Never heard of it! But it sounds delish!