Tomato Aspic Salad

saladoldie
Written By Kim Pratt

Recipe from Aunt Evelyn

Ingredients

  • 1 (6 oz) package lemon Jell-O

  • 4 cups tomato juice

  • 1 (4 oz) can shrimp

  • 1 (2 ¼ oz) can black olives, sliced

  • 1 cup celery, thinly sliced

Directions

Heat 2 cups tomato juice and dissolve Jell-O. Add the rest of the tomato juice. Put in refrigerator till partially set. Add the rest of ingredients, pour into large glass dish or mold. Place in refrigerator until set.

Notes

Although not at all family favorite, definitely a family recipe. This salad rears its ugly head at least once a year at Thanksgiving, and I’m sure I have seen it other times when a mix of Mimi, Evelyn, and Uncle Dick may be together for dinner.

Kim Pratt
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