Ingredients
1 10 3/4-ounce can condensed tomato soup
1 1/3 cups water
1 8-ounce package cream cheese, cut up
2 envelopes unflavored gelatin
1/2 cup cold water
1 cup mayonnaise
1 1/2 cups finely chopped celery
1/4 cup finely chopped sweet green pepper
3 large hard-cooked eggs, finely chopped
6 stuffed green olives, finely chopped
1/2 teaspoon dried minced onion
1/4 teaspoon salt
1/8 teaspoon pepper
Watercress or shredded leaf lettuce
Hard-cooked eggs, finely chopped (optional)
Stuffed green olives, finely chopped (optional)
Steps
1. In a saucepan, combine the tomato soup and the 1 1/3 cups water. Heat to boiling; reduce heat and add the cream cheese. Simmer, stirring constantly, until the cream cheese is softened and the mixture is almost smooth. Remove from heat. Beat with a wire whisk or a rotary beater until the mixture is thoroughly blended.
2. Soften the gelatin in the 1/2 cup cold water for 5 minutes. Add the gelatin mixture to the hot soup mixture, stirring until the gelatin is dissolved.
3. Cool for 15 minutes. Then, if necessary, place in the refrigerator until the mixture is partially set (the consistency of unbeaten egg whites).
4. Whisk in the mayonnaise. Carefully fold in the chopped celery, green pepper, chopped eggs, olives, dried onion, salt and pepper. Pour into a lightly oiled 1 1/2-quart mold. Cover and refrigerate until firm, about 6 hours or overnight.
5. Line a serving plate with watercress or lettuce. Unmold the salad on top of the greens and garnish with additional chopped hard-cooked egg and chopped olives, if desired.
Tips:
Make this a keep-one, share-one salad by using two loaf pans or two 3-cup molds.
The flavor and texture of this salad nicely complement seafood.
Chopped vegetables or fruits will stay evenly distributed throughout a gelatin salad if you chill the gelatin mixture until it's partially set - a consistency similar to beaten egg whites - before adding the solid ingredients.
From : America's Best-Loved Community Recipes
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