ASPIC SALAD
Steps:
- Use the hot water to melt the jello according to packaging instructions. Then add the can of tomato puree and the 3 tbs. of vinegar, plus salt and pepper to taste. Pour the mixture in a mold, and let it chill in the refrigerater. Meanwhile, chop the green onion, celery, cucumber, avocado and green olives. Add them to the mold and let the mixture set in the refrigerator, about 2 hours.
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