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Cheesy-Vegetable Congealed Salad

southern.chef's picture
Ingredients
  Canned tomato soup 1⁄3 Cup (5.33 tbs) (Undiluted)
  Cream cheese 8 Ounce, cubed and softened
  Mayonnaise 1 Cup (16 tbs)
  Lemon gelatin 6 Ounce
  Boiling water 2 Cup (32 tbs)
  Chopped celery 1 1⁄2 Cup (24 tbs)
  Chopped pecans 1 Cup (16 tbs)
  Green pepper 1 , finely chopped
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic salt 1⁄4 Teaspoon
Directions

Heat soup in a heavy saucepan.
Add cream cheese, stir until melted.
Stir in mayonnaise, cool.
Dissolve gelatin in boiling water, cool.
Chill until the consistency of unbeaten egg white.
Fold in cream cheese mixture, celery, pecans, green pepper, onion, and garlic salt; pour into a lightly oiled 8-cup mold.
Chill until firm.
Un-mold and garnish with additional cream cheese and cherry tomatoes, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Servings: 
14

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