Serves: 8
Total Calories: 29

2 envelopes unflavored jello
2 (12-ounce) cans tomato juice
1 teaspoon chicken bouillon
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon celery seeds
1/4 teaspoon garlic salt
1/4 teaspoon salt
2 to 3 drops hot pepper sauce
3/4 cup celery finely chopped
1/2 cup cucumber peeled, seeded and finely chopped
1/4 cup green bell pepper finely chopped
1/4 cup green onion thinly sliced
Avocado slices
Watercress sprigs

In a medium saucepan, mix gelatin, 1/2 cup of the tomato juice and bouillon let stand for 1 minute. Stir over medium heat until gelatin is dissolved. Remove from heat.

Stir in remaining tomato juice, vinegar, Worcestershire sauce, celery seeds, garlic salt, salt and hot pepper sauce. Chill until mixture mounds when dropped from a spoon.

Stir in celery, cucumber, green pepper and green onions. Pour into a 4-cup mold. Cover and chill at least 2 to 3 hours or until firm.

To serve, unmold onto a serving plate. Garnish with avocado and watercress.

Nutritional Facts:

Serves: 8
Total Calories: 29
Calories from Fat: 0

More Recipes from the Timesaver Cookbook:
Molded Gazpacho Salad
Romaine-Apple Tossed Salad
Tomatoes Vinaigrette
Tropical Chicken Salad