Spring Salad Souffle
|Lime flavored gelatin||3 Ounce|
|Canned condensed cream of asparagus soup||11 Ounce|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Grated onion||1 Teaspoon|
|Shredded unpared cucumber||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄4 Cup (4 tbs)|
|Snipped parsley||1 Tablespoon|
In saucepan, mix gelatin and 1/2 cup water.
Gradually blend in soup; heat and stir till gelatin is dissolved.
Add next 3 ingredients and dash pepper to gelatin.
Beat with rotary beater till mixture is smooth.
Chill till gelatin mixture is partially set.
Pour gelatin into large chilled bowl; beat till thick and fluffy.
Fold in remaining ingredients.
Pour into 5 1/2 cup ring mold; chill till firm.