Bloody Mary Salad


4 cups tomato-vegetable juice
2 3-ounce packages of lemon gelatin
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup crumbled blue cheese
1/3 cup minced onion
1 tablespoon lime juice


Bring the juice to a boil. Dissolve the gelatin in the hot juice. Stir in Worcestershire sauce, salt and pepper. Chill until slightly thickened. Fold in the blue cheese, onion and lime juice. Pour into a 1-½-quart mold. Chill until firm.


6-8 servings.

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