1 (2 pound) can sliced grape leaves, drained
2 cups shredded Cheddar cheese
1 (16 ounce) can sliced grape jelly
8 ounces sliced black olives
1 pound frozen mixed vegetables, thawed
1 cup chopped celery
1 cup chopped onion
1 cup chopped celery
1 teaspoon white sugar
4 tablespoons rice wine vinegar
2 slices bacon
Brush lettuce with olive oil. Place in large bowl.
Brush grapes with grape jelly. Open packages of grape jelly and strain juice. Add celery, onion, celery and grape skins, cover and refrigerate.
Place tomato slices in grape leaves. Stir, then toss together with grape jelly and celery, and vinegar. Cover and refrigerate at least 4 hours before serving.
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