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Cheesy-Vegetable Congealed Salad Recipe
|Canned tomato soup||1⁄3 Cup (5.33 tbs) (Undiluted)|
|Cream cheese||8 Ounce, cubed and softened|
|Mayonnaise||1 Cup (16 tbs)|
|Lemon gelatin||6 Ounce|
|Boiling water||2 Cup (32 tbs)|
|Chopped celery||1 1⁄2 Cup (24 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|Green pepper||1 , finely chopped|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic salt||1⁄4 Teaspoon|
Calories 276 Calories from Fat 209
% Daily Value*
Total Fat 24 g36.6%
Saturated Fat 4.8 g23.8%
Trans Fat 0 g
Cholesterol 29 mg
Sodium 247.2 mg10.3%
Total Carbohydrates 14 g4.7%
Dietary Fiber 1.3 g5.2%
Sugars 12.3 g
Protein 3 g6.2%
Vitamin A 6.4% Vitamin C 16.5%
Calcium 3.1% Iron 2.1%
*Based on a 2000 Calorie diet
Add cream cheese, stir until melted.
Stir in mayonnaise, cool.
Dissolve gelatin in boiling water, cool.
Chill until the consistency of unbeaten egg white.
Fold in cream cheese mixture, celery, pecans, green pepper, onion, and garlic salt; pour into a lightly oiled 8-cup mold.
Chill until firm.
Un-mold and garnish with additional cream cheese and cherry tomatoes, if desired.