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

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