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Muffin Pan Salad




  1. Dissolve gelatin, salt and celery salt in boiling water.
  2. Add vinegar and horseradish.
  3. Place aluminum foil cupcake liners in muffin pan.
  4. Place salad ingredients in cups, filling each about 2/3 full. Fill with gelatin mixture.
  5. Chill until firm, about 2 hours.
  6. Unmold carefully from foil cups.
  7. Serve with crisp salad greens, if desired.

Makes about 3 cups or 8 servings.

* Suggested Combination

2 medium oranges, sectioned and diced

1 small red onion, sliced into rings


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