Stewed Tomato Salad

1. 1

   Place stewed tomatoes in a med. size sauce pan. (KEEP THE CAN).

2. 2

   Cut up the tomatoes & heat to boiling.

3. 3

   Remove from heat & imediately add the lemon jello & vinegar,

4. 4

   Stir until jello is comepletely dissolved.

5. 5

   Pour everything back into the can & refrigerate overnight.

6. 6

   DO NOT take out of refrigerator until ready to sit at the table!

7. 7

   To serve: Cut open the other end of the can & push through.

8. 8

   Cut into 6, 1 inch slices & serve on a bed of crisp lettuce.

* Per serving · 4 servings · Values may vary.

No additional tips available.