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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 looseI can still see my mother's big grin when she came in and spotted me! 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.
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