Rose of Sharon Salad

Rose of Sharon Salad

1/2 cup water
1/2 cup vinegar
2 tablespoons sugar
2 (3 ounce) PKG Rasberry Jell-O
3 tablespoons water
2 cans tomato soup
1 green pepper, chopped
1 onion, chopped
1 cup celery
1/2 teaspoon salt
Dash pepper

Combine water, vinegar & sugar and bring to a boil add Jell-O and stir until dissolved.  Let cool, add other ingredients and mix well.  Refrigerate overnight.  

Yield: 6-12

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