Silhoutte Salad

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 Now for something different…

1 Sprinkle 1 envelope unflavored gelatin in1/2 cup cold water (chicken or turkey stock) to soften.
2 Place over boiling water and stir until gelatin is thoroughly dissolved.
3 Blend 1 can Cream of Chicken or Cream of Mushroom Soup with 1/2 cup cold water (chicken or turkey stock), 1 tablespoon lemon juice and dash black pepper.
4 Add dissolved gelatin and mix thoroughly. Chill to unbeaten egg white consistency.
5 Fold in 1 can Seasoned Roasted Chicken or Turkey, diced, (or 1 1/2 cup boned cooked chicken), 1/2 cup chopped Celery, 1/4 cup chopped Green Pepper, 2 tablespoons chopped pimientos, and 2 teaspoons grated Onion.
6 Turn into 3 cup mold (1 quart mold) or individual molds, and chill until firm.
7 Unmold onto crisp salad greens and serve with salad dressing.
8 Makes 4 Servings. (Approximately 139 calories per serving without dressing.) 

Add spices, herbs, curry has been suggested.





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