Senate Salad Bowl With Shrimp Tomato Aspic
|Tomato juice||1 1⁄2 Cup (24 tbs)|
|Lemon flavored gelatin||3 Ounce (1 Package)|
|Cayenne pepper||To Taste (Few Grains)|
|Grated onion||1 1⁄2 Teaspoon|
|Prepared horseradish||1 1⁄2 Teaspoon|
|Cooked shrimp||3⁄4 Pound, peeled and deveined|
|Frozen artichoke hearts||9 Ounce (1 Package)|
|Torn curly endive||2 Cup (32 tbs)|
|Torn leaf lettuce||2 Cup (32 tbs)|
|Torn fresh spinach||2 Cup (32 tbs)|
|Torn watercress||2 Cup (32 tbs)|
|Grapefruit||1 Can (10 oz), drained|
|Sliced ripe olives||1⁄2 Cup (8 tbs)|
|Crumbled blue cheese||1⁄2 Cup (8 tbs)|
Heat 1 cup of the tomato juice until very hot.
Pour over gelatin in a bowl and stir until gelatin is dissolved.
Stir in remaining tomato juice with salt, cayenne pepper, onion, and horseradish.
Pour mixture into an 8x4x2 inch loaf pan.
Chill until mixture is slightly thickened.
Arrange 12 of the shrimp in 2 even rows in the gelatin mixture, with shrimp extending partly above surface.
(Chill remaining shrimp for use in salad bowl.) Chill until firm, about 1 1/2 hours.
Meanwhile, cook artichoke hearts according to package directions; cool; chill thoroughly.
Tear greens into pieces to yield about 2 cups of each.
Mix in a large salad bowl; chill.
Cut aspic into 12 squares with shrimp in the center of each.
Arrange aspic squares on salad.