Tomato Aspic Salad - cooking recipe

Ingredients

1 envelope Knox gelatine
1 1/4 c. tomato juice, divided
1/2 c. bottled Catalina salad dressing
1/4 c. each: chopped green pepper, celery and green onion
shrimp meat (if desired)
greens
avocado slices (for garnish)

Preparation

Soften the gelatine in 1/4 cup tomato juice.
Stir over low heat until dissolved.
Add 1 cup tomato juice and the salad dressing.
Chill until slightly thickened.
Fold in the green pepper, celery and green onion.
Shrimp meat may be added, if desired.
Pour into salad mold.
Chill until set.
Unmold onto greens; garnish with avocado slices.