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Asheville Salad

southern.chef's picture
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Cold water 1⁄2 Cup (8 tbs)
  Canned tomato soup 10 3⁄4 Ounce, undiluted (1 Can)
  Cream cheese package 6 Ounce, softened (3 3 Ounce Package)
  Mayonnaise 1 Cup (16 tbs)
  Chopped celery 3⁄4 Cup (12 tbs)
  Chopped green pepper 3⁄4 Cup (12 tbs)
  Slivered almonds 1⁄4 Cup (4 tbs), toasted
  Sliced green onions 3 Tablespoon
  Lettuce leaves 4

Sprinkle unflavored gelatin over cold water; let stand 5 minutes.
Bring tomato soup to a boil.
Add gelatin mixture, cook over medium heat until the gelatin dissolves, stirring constantly and scraping sides occasionally.
Stir in cream cheese and mayonnaise.
Chill until the consistency of unbeaten egg white.
Fold in celery, green pepper, almonds, and green onions; spoon into lightly oiled 4-cup mold.
Cover and chill until firm.
Unmold on lettuce, if desired.

Recipe Summary

Side Dish

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 317 Calories from Fat 274

% Daily Value*

Total Fat 31 g47%

Saturated Fat 2.1 g10.7%

Trans Fat 0 g

Cholesterol 19.6 mg6.5%

Sodium 250.3 mg10.4%

Total Carbohydrates 6 g2%

Dietary Fiber 1.3 g5.2%

Sugars 2.3 g

Protein 6 g12%

Vitamin A 15.3% Vitamin C 27.3%

Calcium 2.5% Iron 3.3%

*Based on a 2000 Calorie diet

Asheville Salad Recipe