Congealed Asparagus Salad
"Wonderfully tasty salad! Not recommended for those on Low Fat diets. I suppose the ingredients could be changed to reflect lower fat options, however."
- Ready In:
- 3hrs 20mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 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
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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RECIPE SUBMITTED BY
Gwanny Hill
Charlotte, NC
I am a retired RN living in Charlotte, NC. My husband died in 2003 on July 4 so my only housemates are my two dogs, FuTu and Little Bit. My 3 children and their families all live within 45 minutes of me. I love to cook, and often send meals out to sick and elderly or families with new babies. I collect cookbooks, have about 500 but still love to check 'ZAAR daily for new ideas and recipes. The cookbook I use most often is called "Recipes and Remembrances" and has 1000 recipes compiled by my Sunday School class from church members--in compiling the recipes, each committee member included their on favorites so that we could use this as our main source for cooking.
