2 ripe tomatoes
3 onions, sliced
1 (10 ounce) package frozen chopped spinach
1 (6 ounce) package cream cheese, softened
1 (10 ounce) can cream of celery soup
1 (3 ounce) can lemon juice
1 (2 ounce) can frozen lemonade concentrate
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup chopped celery
2 teaspoons olive oil
1 tablespoon celery salt
2 large carrots
1 medium cucumber
1 medium turnip
1 medium red onion, thinly sliced
1 cup sliced almonds
In large bowl, toss tomatoes with onion and spinach.
In a medium saucepan, heat vegetable oil and saute diced tomatoes with vegetable oil until tender. Drain off excess liquid and stir into tomato-spinach mixture. Pour in lemon juice, celery soup, lemonade concentrate and whipped topping.