Prep 6 mins
Cook 0 mins
Cut canned tomato aspic into cubes and toss with corn and salad dressing for this salad
- 1⁄2 cup creamy French dressing
- 1 (12 ounce) can whole kernel corn, chilled and drained
- 1 (12 ounce) cantomato aspic, chilled
- Pour french dressing over drained corn.
- Cut aspic into cubes.
- Toss lightly with corn mixture.
- To serve, heap salad in lettuce lined bowl.