CONGEALED ASPARAGUS SALAD

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Congealed Asparagus Salad image

Wonderfully tasty salad! Not recommended for those on Low Fat diets. I suppose the ingredients could be changed to reflect lower fat options, however.

Provided by Gwanny Hill

Categories     Vegetable

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 envelopes knox unflavored gelatin
1/2 cup cold water
1 (10 ounce) can cream of asparagus soup
1/2 cup mayonnaise
3 (3 ounce) packages cream cheese, softened
1 tablespoon finely grated onion
1 cup sliced stuffed olives
1 cup diced celery
2 (10 1/2 ounce) cans asparagus spears, drained
1/2 cup pecan pieces, toasted

Steps:

  • Soften gelatin in cold water or 1/2 cup of the juice drained from the asparagus tips.
  • Heat undiluted soup to boiling and add gelatin mixture.
  • Stir to thorougly dissolve gelatin.
  • Cool to room temperature.
  • Mix mayonnaise and cream cheese and add to soup mixture.
  • Add onion, olives, asparagus tips and toasted pecans.
  • Pour into serving dish and chill until set.
  • Serve on lettuce leaf.
  • NOTE: Cooking time refers to chilling time.

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