Asparagus salad #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (15-oz) asparagus; chopped |
| 1 | cup | Chopped nuts |
| 1 | cup | Chopped celery |
| 1 | Jar (2-oz) pimiento; chopped | |
| 1½ | pack | Unflavored gelatin; soften in: cold water |
| ½ | cup | Vinegar |
| 1 | teaspoon | Salt |
| ¼ | cup | Sugar |
| ½ | Lemon; juice of | |
Directions
Heat vinegar, salt, sugar and lemon juice. Add gelatin and stir. Add asparagus, nuts, celery and pimiento. Pour into 1-½ quart mold and refrigerate until firm. Good to serve with meat. Serves 8-10.
MRS A.B. THOPMSON (BETTY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .