Asparagus salad - molded
8 Servings
Ingredients
| Quantity | 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 | ||
Directions
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