You are here

Seafood Salad

garden.fresh's picture
Ingredients
  Unflavored gelatin 4 Teaspoon
  Catsup 1⁄3 Cup (5.33 tbs)
  Canned tomato soup 10 1⁄2 Ounce
  Cream cheese 3 Ounce
  Mayonnaise 1⁄2 Cup (8 tbs)
  Cream/Evaporated milk 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Canned shrimp/Canned lobster 9 Ounce, drained
  Diced celery 1 1⁄2 Cup (24 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped pimento 1 Tablespoon
Directions

Sprinkle 1 teaspoon gelatin over catsup.
Heat catsup, stirring constantly to dissolve gelatin.
Spoon catsup into any mold; place in refrigerator to congeal.
Sprinkle remaining gelatin over tomato soup; heat soup to dissolve gelatin.
Cool.
Soften cream cheese with mayonnaise and cream; add lemon juice.
Stir into tomato soup.
Fold shrimp or lobster, celery, green pepper and pimento into tomato soup mixture.
Pour over congealed catsup.
Chill for several hours.
Unmold; garnish with watercress or endive.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Seafood
Servings: 
6

Rate It

Your rating: None
4.213335
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 337 Calories from Fat 186

% Daily Value*

Total Fat 21 g31.7%

Saturated Fat 4.8 g23.9%

Trans Fat 0 g

Cholesterol 30 mg10%

Sodium 480.7 mg20%

Total Carbohydrates 24 g7.9%

Dietary Fiber 0.97 g3.9%

Sugars 13.1 g

Protein 14 g28.2%

Vitamin A 13.1% Vitamin C 23.1%

Calcium 7.6% Iron 3%

*Based on a 2000 Calorie diet

0 Comments

Seafood Salad Recipe