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Molded Asparagus Salad Recipe

Molded Asparagus Salad Recipe

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!
TOTAL TIME: Prep: 20 min. + chilling YIELD:6-8 servings

Ingredients

  • 1 cup sliced fresh asparagus
  • 1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
  • 1 package (8 ounces) cream cheese, cubed
  • 1 package (3 ounces) lemon gelatin
  • 1 cup boiling water
  • 1/2 teaspoon lemon extract
  • 1/2 cup diced celery
  • 1/2 cup diced green pepper
  • 2 teaspoons finely chopped onion
  • 2 teaspoons diced pimientos
  • 1/2 cup finely chopped pecans
  • 1/2 cup mayonnaise
  • Celery leaves
  • Chopped pimientos
  • Lemon slice

Directions

  • 1. Cook asparagus in a small amount of water. Drain and set aside to cool. In a small saucepan, combine the soup and cream cheese over medium heat. Cook and stir until cheese is melted and mixture is blended.
  • 2. In a large bowl, dissolve gelatin in boiling water; add the extract. Cool. Add the asparagus, celery, green pepper, onion, diced pimientos, pecans, mayonnaise and soup mixture. Pour into 5- to 6-cup mold coated with nonstick cooking spray. Chill until firm, about 5 hours.
  • 3. Unmold; garnish with celery leaves, chopped pimientos and lemon slice. Yield: 6-8 servings.

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.