Tomato Aspic

Serves: 6
Total Calories: 61


1 (3-ounce) package lemon jello
3/4 cup water boiling
1 (10 1/2-ounce) can tomato soup
2 tablespoons cider vinegar or fresh lemon juice
1 cup celery chopped
3 tablespoons onions chopped
1/4 cup green olives sliced stuffed (optional)
lettuce washed, dried and chilled


Dissolve gelatin in boiling water, add soup and vinegar or lemon juice. Stir until well blended. Chill until slightly thick but not set. Add celery, onion and sliced olives and stir well. Pour into a 1-quart mold, ring mold or 6 individual molds. Chill until firm. Unmold on salad greens and serve with mayonnaise.

Nutritional Facts:

Serves: 6
Total Calories: 61
Calories from Fat: 0

This Tomato Aspic recipe is from the Menu Planner Cookbook. Download this Cookbook today.

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