Congealed Asparagus Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soften gelatin in cold water or 1/2 cup of the juice drained from the asparagus tips.
  • Heat undiluted soup to boiling and add gelatin mixture.
  • Stir to thorougly dissolve gelatin.
  • Cool to room temperature.
  • Mix mayonnaise and cream cheese and add to soup mixture.
  • Add onion, olives, asparagus tips and toasted pecans.
  • Pour into serving dish and chill until set.
  • Serve on lettuce leaf.
  • NOTE: Cooking time refers to chilling time.
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