Molded Confetti Rose Salad
Author: Bob Pastorio
  • 1 package of lemon gelatin made according to directions but not fully set
  • 1/3 Cup carrots, peeled and shredded
  • 1/3 Cup cucumber, peeled, seeded and shredded
  • 1/3 Cup green bell pepper, seeded and shredded
  • 1/2 Cup washed and dried rose petals (preferably mixed colors)
  1. Chill gelatine until syrupy, add remaining ingredients and gently stir to mix evenly. Pour into decorative mold and chill until solid, about 3 hours. Unmold by dipping mold into warm water for a few seconds and turning out onto a bed of red leaf lettuce. Garnish with flowers - honeysuckle, geranium, day lilies or marigold petals. Serve with a creamy dressing like bleu cheese or ranch.
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