Asheville Salad

Serves: 5
Total Calories: 285


1 (10 3/4-ounce) can tomato soup
1 (3-ounce) package cream cheese
1 (1/4-ounce) package plain gelatin
1/3 cup cold water
1 cup sliced stuffed olives, cut fine
1 cup finely cut celery
1 cup finely cut onion
1 cup finely cut bell pepper
1/2 cup mayonnaise
shrimp or avocado (optional)


Put soup and cheese together on stove to dissolve. Add gelatin that has been dissolved in cold water and mix well. Cool. Add olives, vegetables, and mayonnaise. Mix well. Pour into ring mold to congeal. Unmold on lettuce or endive and fill center of mold with shrimp or avocado, if desired.

Nutritional Facts:

Serves: 5
Total Calories: 285
Calories from Fat: 214

This Asheville Salad recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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