Stewed Tomato Salad
- 1 can stewed tomatoes (16 oz.) (add 1 small can tomato juice, opt.)
- 1 small pkg. lemon gelatin (can use sugarless)
- 2 tsp. horseradish
- 1/2 tsp. vinegar
- 1/2 cup chopped celery
- 1/2 cup chopped carrots (opt.)
- 1/2 cup chopped green pepper
Heat tomatoes to boiling. Pour over gelatin; stir till well dissolved. Add seasonings. Cool and add vegetables. Pour into mold or pan. Serve with sour cream or alfalfa sprouts.
By Robin from Washington, IA
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