Molded Asparagus Salad Recipe

5 1 1
Molded Asparagus Salad Recipe
Molded Asparagus Salad Recipe photo by Taste of Home
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Molded Asparagus Salad Recipe

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5 1 1
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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!
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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 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 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.
Originally published as Molded Asparagus Salad in Country Woman March/April 1991, p31

Nutritional Facts

1/2 cup: 320 calories, 27g fat (9g saturated fat), 38mg cholesterol, 421mg sodium, 16g carbohydrate (12g sugars, 2g fiber), 5g protein.

  • 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
  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.
Originally published as Molded Asparagus Salad in Country Woman March/April 1991, p31

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FriedaG User ID: 1671534 11367
Reviewed Feb. 2, 2008

"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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