Asparagus Salad #1
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INGREDIENTS
INSTRUCTIONS
Heat vinegar, salt, sugar and lemon juice. Add gelatin and stir. Add asparagus, nuts, celery and pimiento. Pour into 1-1/2 quart mold and refrigerate until firm. Good to serve with meat. Serves 8-10. MRS A.B. THOPMSON (BETTY) MARVELL, AR From the book
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (46g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 171 | ||
| Calories from Fat: 89 (52%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 9.8g | 13 % | |
| Saturated Fat 0.9g | 4 % | |
| Monounsaturated Fat 5.6g | ||
| Polyunsanturated Fat 3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 5.5mg | 0 % | |
| Potassium 85.8mg | 2 % | |
| Total Carbohydrate 21.6g | 6 % | |
| Dietary Fiber 1.6g | 6 % | |
| Sugars, other 19.9g | ||
| Protein 1.4g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 171
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