Tomato soup salad

Yield: 8 Servings

Measure Ingredient
1 can Undiluted tomato soup
1 pack (3-oz) cream cheese
1 pack Lemon gelatin
1 pack Plain gelatin
¼ cup Minced onion
¼ cup Chopped nuts
¼ cup Pickle relish
½ cup Mayonnaise
¼ cup Minced celery
¼ cup Diced green pepper
1 dash Worcestershire sauce
1 dash Tabasco
1 dash Salt
1 can Tomato aspic with dill


Crumble cream cheese and add to soup. Heat slowly to bubbly stage. Remove from heat and add all remaining ingredients except tomato aspic. Combine well and pour into greased mold. Chill.

On second day; Slowly heat can of tomato aspic with dill and gently pour over molded salad. Chill until set. Unmold on salad greens.


From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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