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Asparagus Salad |
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| Ingredients: |
3/4 cup Sugar
1 Cup Water
1/2 Cup White Vinegar
1/2 t Salt
2 packs Knox Gelatin
1 teaspoonn minced dried onion
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1/4 Cup Stuffed Green Olives, sliced
1 Cup Celery, Chopped
1/2 Cup Pecans, chopped
1 small jar Pimentos, chopped
1 can Asparagus spears
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| Procedures: |
Soak the gelatin in 1/2 cup of cold water until fully dissolved.
Mix the 1st 4 ingredients in a sauce pan and bring to a boil.
Add the dissolved gelatin & dried onion.
Remove from heat.
In a 9x9 pan, pour gelatin mixture and chill.
When partly jelled, add the remaining ingredients, laying the asparagus spears on top.
Continue to chill until fully jelled.
Plate, in squares, and top with mayo or a mild horseradish sauce.
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| Notes: |
2024-06-05: Using 1 can of asparagus spears.
2023-08-14: Made for a side for several nights of dinners.
2023-07-23: We had a batch with quiche and through the rest of the week.
2022-09-28: Using 1 can of Delmonte Asparagus spears, this was served with shrimp newburg.
2015-10-24: Added to our cookbook.
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