Asheville Salad
An unexpectedly delicious gelatin/aspic salad. I love it!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
tomato
sweet
salads
anytime
salad
side dish
tomato soup
american
spring
fresh
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
contains eggs
pescatarian
- 1/2 cup water
- 1/2 cup onion chopped
- 1/2 cup green pepper chopped
- 1 cup mayonnaise
- 1 tsp worcestershire sauce
- 1/2 cup celery chopped
- juice of 1/2 lemon
- 1 10.75-oz can tomato soup
- 2 3-oz packages cream cheese brought to room temperature
- 2 packages unflavored gelatin
- cooked shrimp if desired, any amount
- salt and cayenne pepper to taste
- Carbohydrate 5.63112854166667 g
- Cholesterol 23.38875 mg
- Fat 29.21748 g
- Fiber 0.691000020820647 g
- Protein 1.834756875 g
- Saturated Fat 7.16539275 g
- Serving Size 1 1 Serving (135g)
- Sodium 247.002041666667 mg
- Sugar 4.94012852084602 g
- Trans Fat 2.0235941875 g
- Calories 286 calories
In a large sauce pan bring undiluted soup to a boil. Add cream cheese. Stir until smooth and completely melted. Meanwhile, dissolve gelatin in water to soften. Add to soup mixture. Mix well. Cool slightly (15-30 minutes in refrigerator is okay) Add all remaining ingredients, mix well. Pour into oiled 8" X 8" baking pan or similar size decorative mold. Refrigerate several hours or overnight. If recipe is doubled, use 9" X 13" pan
