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Asheville Salad

Source of Recipe


Mary Louise






List of Ingredients



• 1 can cream of tomato soup
  
• 8 oz cream cheese
  
• 1 pack unflavored gelatin
  
• 1/4 cup cold water
  
• 1/2 cup chopped sweet onion
  
• 1/2 cup chopped green pepper
  
• 1/2 cup sliced pimento stuffed green olives
  
• 1/2 cup mayonnaise
  






Instructions



1. Heat soup and cream cheese together in a saucepan over very low heat. Stir constantly until cheese is melted and soup and cheese are blended. The mixture does not have to be completely smooth.
   
   
2. Dissolve gelatin in 1/4 cup cold water.
   
   
3. Mix all ingredients together and pour into a 1 1/2 quart sized lidded dish. Refrigerate until firm.
   
   
4. You may substitute sliced celery and/or chopped pecans for the green pepper and olives.
   
   
5. Note: I have made this with fat-free cream cheese and fat-free Miracle Whip salad dressing and it seems to work and taste fine this way.
   
   






Final Comments


My mother used to make this in a ring mold with tomato aspic for the botton layer and serve it with green olives filling the center of the ring. This makes a pretty presentation if you happen to like tomato aspic.