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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Stove Top


  • 1 can(s)
    tomato soup, undiluted
  • 1/2
    (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


  1. Bring 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.
  2. When 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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