A savory lemon and beef consommé gelatin salad with tender-crisp cooked broccoli and shredded Swiss cheese.

Swiss and Broccoli Salad

1 (10-ounce) package frozen chopped broccoli
1 (10 1/2-ounce) can beef consommé
1 1/2 envelopes unflavored gelatin
1/4 cup cold water
2 tablespoons fresh lemon juice
1 tablespoon tarragon-flavored wine vinegar
3/4 cup mayonnaise
2 1/2 cups (10 ounces) shredded Swiss cheese

1. Cook the broccoli until crisp-tender. Drain.
2. In a small saucepan, bring the consommé to a boil. Set aside.
3. Add the gelatin to the cold water and soften.
4. Add the gelatin, lemon juice, and vinegar to the hot consommé. Stir until the gelatin is completely dissolved. Chill until the mixture is of a syrupy consistency.
5. Once the gelatin-consommé mixture has chilled, remove from the refrigerator and beat with electric mixer until frothy.
6. Add the mayonnaise and beat until smooth.
7. Fold in the Swiss cheese and broccoli.
8. Pour into a lightly oiled 3-cup mold. Chill until firm. Unmold and garnish for serving.

Makes 6 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.