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We enjoy this salad in the spring with fried chicken. It's also good with turkey or chicken casseroles during winter. I even served it at Thanksgiving instead of a Waldorf salad. I began cooking when I was 8 years old. My parents did the farm chores before breakfast, so I decided I'd surprise them one morning by making biscuits while they were outside. I ended up with the dough on both hands that just wouldn't let loose—I can still see my mother's big grin when she came in and spotted me!
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Nutritional Facts 1 serving (1/2 cup) equals 320 calories, 27 g fat (9 g saturated fat), 38 mg cholesterol, 421 mg sodium, 16 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Molded Asparagus Salad in Country Woman March/April 1991, p31
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Reviewed on Feb. 02, 2008 by FriedaG
A very dear lady provided a molded asparagus salad for a my wedding attendants' luncheon in 1975. I remember everyone loving it and the lady graciously gave me the recipe for my bride's recipe box. For some reason, though, I never made it myself until I ran across the above recipe in Country Woman magazine. I checked to see if the two recipes were similar and learned they were almost identical. The next time I was asked to take a dish to a shower, I made this. It was a great success and I enjoyed the nostalgia.
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