Molded asparagus salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Asparagus -- sliced fresh |
| 1 | can | Cream of asparagus soup -- |
| 10¾ | ounce | Undiluted |
| 1 | pack | Cream cheese -- softened 8 |
| Oz | ||
| 1 | pack | Lemon gelatin powder -- 3 |
| 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 |
| Dressing | ||
| Celery leaves | ||
| Chopped pimiento | ||
| Lemon slices | ||
Directions
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