Asparagus salad - molded

Yield: 8 Servings

Measure Ingredient
1 can (16 ounce) cut asparagus
2 Envelopes unflavored gelatin
1 can Waterchestnuts; drained/chopped
½ cup Chopped celery
1 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
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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