Tomato Soup Salad Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Condensed tomato soup10 3⁄4 Ounce (1 Can)
 Unflavored gelatin1 Tablespoon (1 Envelope)
 Salt1⁄4 Teaspoon
 Cream-style cottage cheese1 Cup (16 tbs)
 Mayonnaise/Salad dressing1⁄4 Cup (4 tbs)
 Chopped celery1 Cup (16 tbs)
 Chopped radishes1 Cup (16 tbs)
 Chopped cucumber1⁄2 Cup (8 tbs)
 Sliced green onion2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 897 Calories from Fat 493

% Daily Value*

Total Fat 55 g84.2%

Saturated Fat 10.5 g52.7%

Trans Fat 0.4 g

Cholesterol 76.4 mg

Sodium 2785.3 mg116.1%

Total Carbohydrates 59 g19.6%

Dietary Fiber 6.9 g27.7%

Sugars 37.1 g

Protein 43 g86.8%

Vitamin A 67.2% Vitamin C 77.5%

Calcium 25.8% Iron 16%

*Based on a 2000 Calorie diet

Directions

In medium saucepan stir together soup, gelatin, and salt; let stand 10 minutes to soften gelatin.
Stir over low heat till gelatin dissolves.
With rotary beater or electric mixer, beat in cottage cheese and mayonnaise or salad dressing.
Chill mixture till partially set.
Fold in celery, radishes, cucumber, and green onion.
Pour into 4-cup mold.
Chill till firm.
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