Christmas Vegetable Salad Mold

Sprinkle gelatin over cold water in a small bowl and let sit for 5 minutes to soften and bloom.

Heat chicken broth in a small saucepan until steaming, then pour over the bloomed gelatin and stir continuously for 2 minutes until the gelatin is completely dissolved.

Stir salt, dill weed, and sugar into the gelatin mixture until fully incorporated. Allow the mixture to cool to room temperature, about 10 minutes, stirring occasionally.

Whisk the low-fat yogurt into the cooled gelatin mixture until smooth and well combined.

Fold the finely chopped green pepper, quartered radishes, finely chopped green onion, and snipped parsley into the gelatin-yogurt mixture gently until all vegetables are evenly distributed.

Pour the mixture into a ring mold or 4-cup decorative mold that has been lightly rinsed with cold water. Cover and refrigerate for at least 4 hours or until the gelatin is completely set and firm to the touch.

To unmold, run a thin knife around the edges of the mold and dip the bottom briefly in warm water for a few seconds. Place a chilled serving plate over the mold and carefully invert to release the salad onto the plate.

Line the plate with crisp lettuce leaves around the unmolded salad and serve immediately.