SUMMER GARDEN SALAD

SUMMER GARDEN SALAD 3 cups chicken broth 3 tablespoons gelatin 1 teaspoon onion juice 1/2 cup parsley 1 cup diced carrots, cooked 1 tablespoon tarragon or white wine vinegar salt and pepper 1/2 cup diced cucumber 4 eggs, hard cooked and diced garnishes (optional - see below)

Use low sodium canned chicken broth, strained home made chicken broth or prepare a broth using chicken soup base or bouillon. The broth should be clear for the most attractive salad. Use a mold which will hold approximately 4 cups of liquid. Silicone, plastic or metal molds will all work well. Small Bundt pans and ring molds are a good choice if you plan to add a decorative or fruit or vegetable filled center. This makes for an attractive centerpiece for the table. If a ring mold is not available, use a round mold and set a glass jar dipped into cold water in the center. When the gelatin has set, pour hot water into the jar and lift out carefully.

Soak the gelatin in 1/2 cup of the (room temperature) chicken broth for 10 minutes.

Bring 1 1/2 cups chicken broth to a boil. Remove from heat and stir in the soaked gelatin with broth mixture. Stir to dissolve. Add remaining (cold) broth, onion juice, vinegar and salt and pepper, to taste.

Note: To obtain onion juice, use a microplane grater or place the onion in a food processor or blender and strain by squeezing through cheesecloth.

Dip mold in cold water and shake out excess, or spray lightly with non-stick spray.

Refrigerate gelatin mixture until it begins to set slightly.

Set the mold in a bowl of ice (optional) while working for best results.

Divide gelatin/broth mixture into four parts. Mix one part with the minced parsley and pour it into the mold. Mix a second part with the chopped cucumber, a thirrd with the cooked carrots and add. Lay the sliced egg on top and cover with remaining gelatin/broth mixture.

Refrigerate and allow to set for at least 4 hours.

To unmold, dip the mold into hot water almost to the top of the mold for a few seconds. Run a knife around the edge to loosen, then place a dish over mold; flip over onto dish quickly, tipping from side to side until it releases from the mold. It's best not to attempt to slide the salad around on the dish or it might break; be sure to center it before inverting.

Serve garnished with lemon slices, baby salad leaves or edible flowers.

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