TOMATO ASPIC SALAD

 

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Ingredients

  • 1-2/3 CUPS V-8 JUICE
  • 1 (3 OZ) PACKAGE LEMON JELLO
  • 1 TBL. LEMON JUICE
  • ½ TEASP. SALT
  • 1 TEASP. GRATED ONION
  • 2 TBL. DICED CELERY

Directions

  • IN A SMALL SAUCEPAN, HEAT 1 CUP OF THE V-8 JUICE TO BOILING. REMOVE FROM HEAT AND STIR IN THE LEMON JELLO. STIR IN THE REMAINING 2/3 CUP OF COLD JUICE, SALT, AND GRATED ONION. POUR MIXTURE INTO A LOAF PAN OR SMALL MOLD OF CHOICE, AND REFRIGERATE ABOUT 45 MINUTES, UNTIL IT BEGINS TO THICKEN. STIR IN THE CELERY AND RETURN TO REFRIGERATOR FOR 4 HOURS OR UNTIL FULLY SET. SERVE PORTIONS ON A LETTUCE LEAF WITH A DAB OF MAYONNAISE.

Notes

This is one of my favorite summer salads. It's so easy to make and goes great with any meal or just as a light lunch with some crackers. It is my adaptation of a recipe published by the JELLO company in the '60's.

Categories: Salad 
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