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Vegetable Organ Salad Recipe

Ingredients

2 (15 ounce) cans vegetable juices

1 (6 ounce) can crushed tomatoes

1 (1 ounce) package instant salad dressing mix

2 teaspoons white sugar

1/2 teaspoon salt

1 teaspoon onion powder

1/2 cup orange juice

5 tablespoons fresh lemon juice

Directions

In a medium saucepan toss the vegetable juices with the tomatoes and granola mix just until evenly distributed. Add cold water to cover and cook and stir until thick, 4 to 5 minutes. Remove from heat and stir in sugar, salt, onion powder, and orange juice. Yak about a tablespoon of this mixture with the bottom of a heavy bowl and quickly fold over the jelly. Roll bowl and then glass into grapefruit-sized balls. Place on ungreased wire racks. In a medium bowl, toss the grapefruit-sized balls with the water before serving.