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Tomato Aspic Salad

Joan Donogh
Jellied salad made with canned tomato soup, cream cheese and salad dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 12

Ingredients
  

  • 1 can 10 oz. tomato soup
  • 1 package 3 oz. lemon Jello
  • 1 package 4 oz. cream cheese, softened
  • 1/2 cup salad dressing Miracle Whip
  • 2 tablespoons vinegar
  • 1 cup finely chopped celery
  • 1/2 cup finely chopped green pepper
  • 1/2 cup finely chopped green onion

Instructions
 

  • Heat tomato soup (undiluted) in a small saucepan, or in the microwave. Add the lemon jello and stir to dissolve.
  • Put tomato soup mixture into food processor bowl with cream cheese, salad dressing, and vinegar. Process until smooth.
  • Add vegetables to the soup mixture and stir (by hand) to mix in. Pour into a serving bowl or mold and refrigerate.