Molded asparagus salad

Yield: 8 servings

Measure Ingredient
1 cup Asparagus -- sliced fresh
1 can Cream of asparagus soup --
10¾ ounce Undiluted
1 pack Cream cheese -- softened 8
\N \N Oz
1 pack Lemon gelatin powder -- 3
\N \N Oz
1 cup Boiling water
½ teaspoon Lemon extract
½ cup Celery -- diced
½ cup Green pepper -- diced
2 teaspoons Onion -- minced
2 teaspoons Pimiento -- minced
½ cup Pecans -- finely chopped
½ cup Mayonnaise-type salad
\N \N Dressing
\N \N Celery leaves
\N \N Chopped pimiento
\N \N Lemon slices

Cook asparagus in small amount of water. Drain and set aside to cool.

In a saucepan, heat soup and cream cheese, stirring until well blended. Dissolve the gelatin in boiling water; add the extract.

Cool. Combine gelatin, asparagus, celery, green pepper, onion, minced pimiento, pecans, mayonnaise and soup mixture. Pour into greased 5-6 cup mold. Chill until firm, about 4-6 hours. Unmold; garnish with celery leaves, pimiento pieces and lemon slice. Yield: 6 to 8 servings.

Recipe By : Country Woman

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