Lime Sherbet Molded Salad

Name: Lime Sherbet Molded Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 16
Cuisine: Global
Ingredients: 2 pints lime sherbet, softened; 170 grams packages each) lime gelatin; 473 milliliters boiling water; 227 grams carton whipped topping, thawed

If you want to add more gluten free and dairy free recipes to your repertoire, Lime Sherbet Molded Salad might be a recipe you should try. This hor d'oeuvre has 90 calories, 2g of protein, and 2g of fat per serving. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 16. Head to the store and pick up lime sherbet, carton whipped topping, water, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

In a large bowl, dissolve gelatin in boiling water. Stir in sherbet until well blended. Chill until syrupy.

Ingredients you will need

Gelatin

Sherbet

Water

Equipment you will use

Bowl

Spoon whipped topping into a large bowl. Gradually beat in the gelatin mixture on low speed until well blended.

Ingredients you will need

Whipped Topping

Gelatin

Equipment you will use

Bowl

Pour into a 12-cup mold coated with cooking spray. Refrigerate for 6-8 hours or until set.

Ingredients you will need

Cooking Spray

Equipment

Bowl

Ingredients

Servings:

2pints

lime sherbet, softened 170grams

packages each) lime gelatin 473milliliters

boiling water 227grams

carton whipped topping, thawed

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Beaulieu Vineyard Carneros Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Beaulieu Vineyard Carneros Chardonnay

Fine yellow-green gold color. The opulent, forward fruit strongly manifests itself with rich, pear-honey and vanilla extract aromas, with overtones of fresh herbs and marzipan. Very full, lush flavors reveal integrated, typically Carneros, ripe apple and peachy fruit combined with the spicy vanilla-cinnamon elements of oak. The finish is creamy, round, and toasty, neither "charry" nor resiny, the oak finely balanced the powerful fruit. This is a luxuriously textured, high extract wine; a great foil for rich fish dishes, savory chicken, or a veal roast.