Serves: 5
Total Calories: 285
Put soup and cheese together on stove to dissolve. Add gelatin that has been dissolved in cold water and mix well. Cool. Add olives, vegetables, and mayonnaise. Mix well. Pour into ring mold to congeal. Unmold on lettuce or endive and fill center of mold with shrimp or avocado, if desired.
This Asheville Salad recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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