Molded Waldorf Salad – Low-Carb, Keto, Gluten-Free

This Low-Carb, Keto, & Gluten-Free Molded Waldorf Salad is both beautiful on the holiday table as well as delicious and healthy. It will make your holiday meals more attractive and more delicious than ever before.

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Molded Waldorf Salad – Low-Carb, Keto, Gluten-Free

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This Low-Carb, Keto, & Gluten-Free Molded Waldorf Salad is both beautiful on the holiday table as well as delicious and healthy. It will make your holiday meals more attractive and more delicious than ever before.

  • Author: Di Bauer
  • Yield: 12 Servings 1x
  • Cuisine: American
  • Diet: Diabetic

Ingredients

Units Scale
  • 1 cup jicama — diced
  • 2 packets sugar-free apple cider drink mix
  • 2 1/2 cups sugar-free Apple Cider
  • 1/2 cup boiling water
  • 2 packages sugar-free lemon gelatin — (0.3 ounce)
  • 1/4 cup mayonnaise
  • 1/2 cup celery — diced
  • 1/2 cup walnuts — chopped

Instructions

  1. Place the diced jicama into a small crockpot or crock-ette. Dissolve the sugar-free apple cider drink mix into 1½ cups of the sugar-free Apple Cider Burst, or just enough to cover the jicama. Turn on the crockpot or crock-ette and cook for 3 to 4 hours.
  2. Remove the jicama and the liquid from the crockpot or crock-ette and place them in a covered container in the refrigerator until they are chilled.
  3. Drain the jicama, reserving the liquid.
  4. Dissolve the lemon gelatin in the boiling water, stirring constantly until it is completely dissolved. Combine the reserved liquid from the crockpot or crock-ette and enough additional sugar-free Apple Cider to equal 2½ cups. Pour the Apple Cider into the dissolved gelatin and stir to combine.
  5. Refrigerate the gelatin mixture until a spoon drawn across the top leaves an indentation, about 1½ hours. Remove the gelatin from the refrigerator and stir in the mayonnaise until it is completely incorporated. (A wire whisk works best for this.) Add the drained jicama, diced celery, and chopped walnuts to the gelatin mixture, stirring to combine.
  6. Pour the gelatin mixture into a 6-cup ring mold or into 12 individual gelatin molds or custard cups. Cover and refrigerate until the gelatin is set, at least 4 hours or overnight.
  7. If using a ring or individual gelatin molds, unmold on a bed of lettuce to serve, or just eat it directly out of the custard cups.

Nutrition

  • Serving Size: 1 cup
  • Calories: 75
  • Sodium: 67mg
  • Fat: 7g
  • Carbohydrates: 2g (net carbs 1g)
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 2mg
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