Spring Beauty Salad
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dry mustard||2 Teaspoon|
|Unflavored gelatin||1 1⁄3 Tablespoon (1 1/3 Envelopes)|
|Milk||2 Cup (32 tbs)|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Finely crumbled blue cheese||1⁄4 Cup (4 tbs)|
|Finely diced cucumber||1 Cup (16 tbs)|
|Green pepper strips||1⁄4 Cup (4 tbs) (Thin)|
|Pimiento strips||1⁄4 Cup (4 tbs) (Thin)|
|Minced onion||2 Tablespoon|
|Salad greens||1 Cup (16 tbs)|
|Asparagus spears||4 , cooked and wrapped in ham slices|
Combine flour, salt, mustard, and gelatin in heavy saucepan; gradually stir in milk.
Cook and stir over low heat until sauce is thick and smooth.
Cool until slightly thickened; then add mayonnaise or salad dressing and blend well.
Fold in cheese, cucumber, green pepper, pimiento, and onion.
Pour into a 3 1/2 cup mold or 6 individual molds and chill until firm.
Unmold on a salad plate and garnish with salad greens, asparagus spears, radish roses, celery, and carrot sticks.