Asparagus salad - molded

Yield: 8 Servings

Measure Ingredient
1 can (16 ounce) cut asparagus
2 \N Envelopes unflavored gelatin
1 can Waterchestnuts; drained/chopped
½ cup Chopped celery
1 \N 2-ounce jar pimiento; drained/chopped
2 teaspoons Grated onion
2 tablespoons Lemon juice
1 cup Water
½ cup Vinegar
½ teaspoon Salt
⅔ cup Sugar
\N \N Ranch salad dressing

Drain asparagus, reserving liquid. Soften gelatin in reserved asparagus liquid. Combine aspargus, water chestnuts, celery, pimiento, onion and lemon juice. in 9x13" glass dish; toss lightly. Bring mixture of water, vinegar, salt and sugar to a boil in saucepan. Add softened gelatin; mix until dissolved. Cool. Pour over asparagus mixture. Chill until firm. Cut into squares. Place on lettuce-lined plates. Serve with ranch dressing.

Yield: 8 servings. Submitted by Dorothy M. Durrett, Nu, Anniston, Alabama MC formatting by bobbi744@...

Recipe by: All-New 1987 Holiday Cookbook, Beta Sigma Phi, p. 88 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 03, 1998

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