Tuna Molded Salad
Contributed byHazel Sheahan
Ingredients
- 2 package lemon jello (3-oz)
- 2 cup boiling water
- 2 tablespoon white vinegar
- 2 cup Hellmann's mayonnaise
- 5 hard-cooked eggs (chopped)
- 1/2 cup sweet pickle relish
- 2 cup celery (chopped)
- 1/4 cup stuffed green olives (sliced)
- 1 can water-packed tuna (13-oz)
Yield: 12 Servings
Prep Time: 3 hours
Cook Time: 15 minutes
Instructions
Dissolve Jello in veinegar and water, and cool. To Jello, add remaining ingredients. Mold in a 9 x 13-inch Pyrex pan. Garnish with parsley sprig.
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