Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Asparagus Salad - Molded Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1 16 ounce cut asparagus
2 Envelopes unflavored gelatin
1 Waterchestnuts
drained/chopped
1/2 Cup(s) Chopped celery
1 2-ounce jar pimiento
2 Teaspoon(s) Grated onion
2 Tablespoon(s) Lemon Juice
1 Cup(s) Water
1/2 Cup(s) Vinegar
1/2 Teaspoon(s) Salt
2/3 Cup(s) Sugar
Ranch salad dressing
Directions:
Drain asparagus, reserving liquid. Soften gelatin in reserved
asparagus liquid. Combine aspargus, water chestnuts, celery, pimiento,
onion and lemon juice. in 9x13" glass dish; toss lightly. Bring
mixture of water, vinegar, salt and sugar to a boil in saucepan. Add
softened gelatin; mix until dissolved. Cool. Pour over asparagus
mixture. Chill until firm. Cut into squares. Place on lettuce-lined
plates. Serve with ranch dressing. Yield: 8 servings. Submitted by
Dorothy M. Durrett, Nu, Anniston, Alabama MC formatting by
bobbi744@sojourn.com Recipe by: All-New 1987 Holiday Cookbook, Beta
Sigma Phi, p. 88 Posted to MC-Recipe Digest by Roberta Banghart
<bobbi744@sojourn.com> on Apr 03, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 82
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 300.5mg
Potassium: 132.6mg
Carbohydrates: 19.7g
Fiber: <1g
Sugar: 17.1g
Protein: 1.1g


Scale this recipe to Servings [?]