Tomato Aspic Salad - cooking recipe

Ingredients

1 can tomato soup
1 small jar stuffed olives, sliced
3 to 4 stalks celery, diced
1/8 to 1/4 c. chopped pecans (optional)
1 pkg. lemon gelatin
2 Tbsp. vinegar

Preparation

Dilute soup with 3/4 can water.
Heat to boiling. Pour over gelatin and stir until dissolved thoroughly; cool. Add remaining ingredients. Pour into molds and chill. Serve on lettuce leaf and top with mayonnaise. Serves 6 to 8.