You are here

Asparagus Mold

salad.queen's picture
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Cold water 3 1⁄2 Cup (56 tbs)
  White vinegar 1⁄3 Cup (5.33 tbs)
  Lemon juice 3 Tablespoon
  Grated onion 1 Teaspoon
  Finely chopped celery 1 Cup (16 tbs)
  Chopped canned pimiento 1⁄3 Cup (5.33 tbs)
  Canned asparagus cuts 14 1⁄2 Ounce, drained
  Mayonnaise/Salad dressing 1 Tablespoon

In saucepan, combine gelatin, sugar, and salt.
Add 1 1/2 cups of the cold water and vinegar; stir over low heat till gelatin and sugar are dissolved.
Add lemon juice, onion, and remaining water.
Chill till partially set.
Fold in celery and pimiento.
Arrange one-third of the asparagus in bottom of 6 1/2 cup mold.
Carefully pour in one-third of the gelatin mixture.
Repeat layers, ending with gelatin.
Chill till firm.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 703 Calories from Fat 116

% Daily Value*

Total Fat 13 g19.9%

Saturated Fat 1.3 g6.7%

Trans Fat 0 g

Cholesterol 10.7 mg3.6%

Sodium 859 mg35.8%

Total Carbohydrates 122 g40.6%

Dietary Fiber 7.5 g30%

Sugars 109.2 g

Protein 35 g69.7%

Vitamin A 108.7% Vitamin C 244.9%

Calcium 16.1% Iron 23.1%

*Based on a 2000 Calorie diet

Asparagus Mold Recipe