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Name: Asparagus Salad - Molded
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 8
Cuisine: American
Ingredients: 1/2 c Vinegar; 1 cn (16 ounce) cut asparagus; Ranch salad dressing; 2 ts Grated onion; 1 cn Waterchestnuts;; 2/3 c Sugar; 1/2 ts Salt; 1/2 c Celery chopped; 2 tb Lemon juice; 1 2-ounce jar pimiento;; 2 Envelopes unflavored gelatin; 1 c Water

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INGREDIENTS

1/2 c Vinegar
1 cn (16 ounce) cut asparagus
Ranch salad dressing
2 ts Grated onion
1 cn Waterchestnuts;
2/3 c Sugar
1/2 ts Salt
1/2 c Celery ; chopped
2 tb Lemon juice
1 2-ounce jar pimiento;
2 Envelopes unflavored gelatin
1 c Water

Servings

INSTRUCTIONS

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 on Apr 03, 1998

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Nutrition

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Serving Size: 1 Serving (109g)
Recipe Makes: 8 Servings

Calories: 334
Calories from Fat: 130 (39%)

Amt Per Serving		% DV

	Total Fat 14.4g	19 %
	Saturated Fat 2.3g	11 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 7.9g
Cholesterol 9.2mg		3 %
Sodium 231.8mg		8 %
Potassium 42.2mg		1 %
Total Carbohydrate 53.2g		16 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 52.8g
Protein 0.4g		1 %
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: 334

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