Corned Beef Molded Salad
Elevate your next gathering with this retro-inspired Corned Beef Molded Salad, a savory gelatin-based dish brimming with texture and tangy flavor. Featuring tender, flaked canned corned beef, crisp celery, sweet bell pepper, and a hint of onion, this unique salad is bound together with a perfectly seasoned gelatin mixture that includes a touch of vinegar, mustard, and a creamy mayo finish. Ideal as a chilled appetizer or side dish, it’s a creative twist on classic ingredients, molded into an eye-catching centerpiece that’s as fun to make as it is to serve. With just 25 minutes of prep and cook time, plus a few hours to set, this make-ahead recipe is perfect for easy entertaining or potluck-style gatherings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 packets Unflavored gelatin
- 0.5 cup Cold water
- 1 cup Boiling water
- 0.25 cup Distilled white vinegar
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 1 teaspoon Prepared mustard
- 12 ounces Corned beef (canned), flaked
- 1 cup Celery, finely chopped
- 0.5 cup Green bell pepper, finely chopped
- 0.25 cup Onion, finely chopped
- 0.5 cup Mayonnaise
Instructions
In a small bowl, sprinkle the unflavored gelatin over cold water and let it sit for 5 minutes to bloom.
In a medium-sized heatproof bowl, combine the boiling water with the bloomed gelatin and stir until the gelatin is fully dissolved.
Add the white vinegar, granulated sugar, salt, and prepared mustard to the gelatin mixture. Stir well to combine.
Let the mixture cool to room temperature. Do not let it set completely.
Once the gelatin mixture is cooled, fold in the flaked corned beef, chopped celery, green bell pepper, and onion.
Gently fold in the mayonnaise until evenly incorporated, being careful not to break up the texture too much.
Lightly grease a 6-cup gelatin mold or bundt pan with nonstick cooking spray.
Pour the mixture into the prepared mold, spreading it evenly.
Cover the mold with plastic wrap and refrigerate for at least 4 hours, or until fully set.
To unmold, gently loosen the edges with a knife, then dip the bottom of the mold into warm water for a few seconds. Invert onto a serving plate and lift the mold carefully.
Serve chilled as a side dish or appetizer. Enjoy!
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.0 g | 199% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 4896 mg | 213% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 19.4 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1058 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
