Cheese Salad - Congealed
A creamy, colorful cheese salad with fresh vegetables and a savory gelatin base, perfect for light gatherings or as a refreshing appetizer.
Ingredients
Instructions
- Heat tomato soup to boiling point; add dissolved gelatin and cream cheese until fully melted and smooth.
- Pour the mixture into a dish and refrigerate until it begins to congeal.
- When partially set, whip with an electric beater until light and fluffy.
- Add chopped green pepper, chopped green onions, celery, and mayonnaise; mix lightly with a fork.
- Pour the mixture into a mold or dish and refrigerate until fully congealed before serving.
Tips & Substitutions
To ensure your cheese salad congeals perfectly, make sure the gelatin is fully dissolved before mixing it with the cream cheese and tomato soup. If you want a lighter version, consider substituting Greek yogurt for half of the mayonnaise. You can also add diced cucumbers or carrots for extra crunch. Remember to whip the mixture until light and fluffy for the best texture.
Serving Suggestions
This congealed cheese salad is best served chilled, making it a refreshing side dish for summer barbecues or potlucks. It pairs beautifully with grilled meats or can be served alongside a light green salad. For a complete meal, consider serving it with crusty bread or crackers to complement the creamy texture.
Storage & Reheating
Store any leftover cheese salad in an airtight container in the refrigerator for up to 3 days. If the salad becomes too firm, allow it to sit at room temperature for about 15 minutes before serving. This will help soften it for easier scooping and serving.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Salad - Congealed contains roughly 482 calories, with 9g protein, 19g carbohydrates, and 42g fat. It is an excellent source of vitamin C (46% of the Daily Value) and vitamin A (38% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1840mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of soup instead of tomato?
Yes, you can experiment with different soups to change the flavor profile. Cream of mushroom or vegetable soup can work well, but ensure that the chosen soup complements the other flavors in the salad. Keep in mind that the color and taste will vary depending on the soup used.
How long does it take for the salad to fully congeal?
The salad typically takes about 4-6 hours to fully congeal in the refrigerator. For best results, prepare the salad a day in advance, allowing it to set overnight. This ensures the flavors meld together nicely and the texture is perfect for serving.
Can I make this salad vegetarian?
Absolutely! This recipe is already vegetarian-friendly, as it uses cream cheese and mayonnaise. Just be sure to check that the specific brands of these ingredients you choose are vegetarian. You can also enhance the salad by adding more vegetables like diced bell peppers or even olives for a briny kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).