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Molded Asparagus Salad

 Molded Asparagus Salad
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 han
6-8 ServingsPrep: 20 min. + chilling

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 McCormick® Pure 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

  • 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.
  • 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

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Molded Asparagus Salad (continued)

Directions (continued)

  • 6-cup mold coated with nonstick cooking spray. Chill until firm,
  • about 5 hours.
  • 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.