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Tuna Garden Salad

by

Yield: 8 servings.

When company comes and the budget will allow it, substitute shrimp or crabmeat for the tuna.

Ingredients:

  • 2 envelopes unflavored gelatin
  • 3/4 cup cold water
  • 1 can condensed cream of chicken soup
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon prepared mustard
  • 1-1/2 cups tuna, drained and flaked
  • 1/2 cup chopped celery
  • 1/2 cup chopped cucumber
  • 1/4 cup chopped green pepper

Instructions:

Soften the gelatin in cold water. Heat the soup to boiling and add the gelatin, stirring to dissolve. Stir in the mayonnaise, lemon juice and mustard. Chill until partially set; fold in the tuna, celery, cucumber and green pepper. Turn into an 8-1/2x4-1/2x2-1/2-inch loaf pan. Chill until firm.


To serve, slice and place on shredded lettuce. Garnish with pitted ripe olives.

Updated Monday, July 23rd, 2007
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