Tangy Tomato Aspic Salad

Serves: 4
Total Calories: 160


1 1/2 cups tomato juice, divided
1 (3-ounce) package lemon gelatin mix
1/2 cup mild salsa
shredded lettuce
1/2 cup sour cream
2 tablespoons cucumber


In a saucepan over medium heat, bring one cup tomato juice to a boil. Add gelatin mix, stirring to dissolve. Stir in remaining cold tomato juice and salsa; mix well. Pour into a deep 6"x6" plastic refrigerator container. Refrigerate until firm. Slice into 4 servings. Place on a bed of shredded lettuce. Combine sour cream and cucumber; spoon dressing over aspic.

Tip: As the summer sun sets, set out starry luminarias. Use a star-shaped punch to add holes to a paper lunch bag, then pour an inch of sand into the bottom. Tuck a tealight into a votive holder and light for a starry nighttime glow.

Nutritional Facts:

Serves: 4
Total Calories: 160
Calories from Fat: 45

This Tangy Tomato Aspic Salad recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

More Recipes from the Summer In the Country Cookbook:
Summer Stuffed Tomatoes
Cheryl’s Corn Fritters
Country Fried Green Tomatoes
Jalapeño-Cilantro Dressing
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Tangy Watermelon Salad
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Greek Pizza
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Mom’s Squash Casserole
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Lemon-Ginger Iced Tea
Lemon-Lime Slush
Israeli Salad
Scrumptious Summer Salad
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Basil-Tomato Tart
Stuffed Eggplant Boats
Laurie’s Stuffed Peppers
Dennis Family Broccoli Casserole
Skillet-Toasted Corn Salad
Mom’s Yummy Cornbread Salad
Tangy Tomato Aspic Salad
Best Friends’ Greek Pasta
Santa Fe Grilled Veggie Pizzas
Golden Zucchini Patties
Kit’s Herbed Bread
Homemade Tomato Soup
Summer in a Bowl
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