Tea Room Salad

Tea Room Salad Recipe

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Cathy Gillespie


As a variation: omit olives and add instead 1/2 cup chopped green peppers and 1/2 cup chopped pecans.

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1 can(s)
tomato soup, undiluted
(soup can) water
9 oz
cream cheese, softened
2 Tbsp
1/2 c
cold water
1 c
1/2 c
celery, finely chopped
1/2 c
onion, grated
1/2 c
stuffed olives, sliced

How to Make Tea Room Salad


  • 1Bring soup and 1/2 soup can water to boiling point and add cream cheese which has been cut up. Stir until smooth. Add gelatin in the 1/2 cup water and allow to dissolve; then add to the soup.
  • 2When mixture is partially cooled; add mayonnaise and vegetables. Pour into molds and allow to set.

Printable Recipe Card

About Tea Room Salad

Course/Dish: Gelatin Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free
Other Tag: Quick & Easy

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