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Imperial Garden Salad

1/3 cup sugar

2 envelopes unflavored gelatin

1 14-ounce can beef broth

2 cups cold water

2 tablespoons lemon juice

2 tablespoons soy sauce

1 tablespoon vinegar

1/4 teaspoon salt

1 16-ounce can fancy mixed Chinese vegetables, drained

1/4 cup diced green pepper

1/2 cup dairy sour cream

1 tablespoon milk

2 teaspoons soy sauce

In saucepan combine sugar and gelatin. Add beef broth; bring to boiling, stirring to dissolve gelatin. Remove from heat; add cold water, lemon juice, 2 tablespoons soy sauce, vinegar, and salt. Chill till partially set. Fold in Chinese vegetables and green pepper. Pour mixture into 5-cup mold. Chill till firm. To make dressing, combine sour cream, milk, and 2 teaspoons soy sauce. To serve, unmold salad; serve with the dressing. Makes 6 servings.

Agnese Marhele @ 2009-09-19 19:28:39

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