Congealed Asparagus Salad
Total Time: 3 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 3 hrs
Ingredients
- Servings: 8
- 2 envelopes knox unflavored gelatin
- 1/2 cup cold water
- 1 (10 ounce) can cream of asparagus soup
- 1/2 cup mayonnaise
- 3 (3 ounce) packages cream cheese, softened
- 1 tablespoon finely grated onion
- 1 cup sliced stuffed olives
- 1 cup diced celery
- 2 (10 1/2 ounce) cans asparagus spears, drained
- 1/2 cup pecan pieces, toasted
Recipe
- 1 soften gelatin in cold water or 1/2 cup of the juice drained from the asparagus tips.
- 2 heat undiluted soup to boiling and add gelatin mixture.
- 3 stir to thorougly dissolve gelatin.
- 4 cool to room temperature.
- 5 mix mayonnaise and cream cheese and add to soup mixture.
- 6 add onion, olives, asparagus tips and toasted pecans.
- 7 pour into serving dish and chill until set.
- 8 serve on lettuce leaf.
- 9 note: cooking time refers to chilling time.
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