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Seabreeze Salad

1 can (10 1/2 ounces) cream of celery soup

1 cup cold water

1 cup mayonnaise

1 tablespoon chopped onion

1 can (7 ounces) tuna, flaked

Salad greens

Grapes and pimiento strips for garnish

2 envelopes unflavored gelatin

3 ounces cream cheese

1 cup diced celery

1 jar (7 ounces) pimentos, drained and diced


1. Heat soup; soften gelatin in cold water. Combine mixtures and stir over low heat until gelatin dissolves. Cool.

2. Have cream cheese at room temperature then blend into mayonnaise.

3. Toss celery, onion, pimento and tuna together and add to mayonnaise mixture.

4. Stir in gelatin mixture and pour into lightly oiled mold. Chill until firm.

5. Unmold on greens and garnish with grape clusters and strips of pimento.


Dorothy Ball, 3095 E. State St., Hermitage

WINNERS // Main 96 Cookbook page
Appetizers // Salads // Eating light // Ethnic dishes // Main dishes/casseroles // Desserts
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Updated Aug. 13, 1997
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