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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Tomato Soup Salad Recipe

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This recipe for Tomato Soup Salad is from Schulz Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 10 1/2 oz. can tomato soup
2 tbsp. plain gelatin (2 envelopes)
1/4 cup cold water
3 oz. cream cheese, softened. Do not use reduced-fat cream cheese
1/2 cup chopped celery
14 cup chopped green olives, or more
1 sm. green pepper, chopped
1/2 cup mayonnaise
cayenne pepper to taste
Directions:
Directions:
Get all ingredients ready before beginning assembly.

Heat soup to boiling point in a medium pan. Add gelatin that has been soaked in cold water. Stir until dissolved. Add cream cheese and blend with a whisk. Add other ingredients and pour into molds that have been sprayed with Pam. Chill until firm. Cover tightly.
Number Of Servings:
Number Of Servings:
6 molds or 8x8 dish
Personal Notes:
Personal Notes:
I do not use green pepper, but substitute smaller amount of red, orange or yellow pepper.

 

 

 

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