Tomato Aspic Salad
- 2 cups tomato juice
- 1 slice onion
- 1 whole clove
- bay leaf
- 2 Tbsp. unflavored gelatin
- 2 Tbsp. sugar
- 1/4 tsp. paprika
- 2 Tbsp. mild vinegar
Combine first 5 ingredients in saucepan. Cook for 10 minutes and set aside. Soften gelatin in 1/4 cup cold water in small bowl for 5 minutes. Add softened gelatin, sugar, paprika and vinegar to tomato mixture. Stir until gelatin dissolves and strain. Rinse salad mold with cold water. Pour in tomato mixture. Chill until firm. Garnish with mayonnaise, celery curls and carrot strips.
By Robin from Washington, IA
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