Asparagus Salad
Asparagus is in season! Unfortunately, most retro Jell-o salads use canned Asparagus. No worries-you can use your leftover cooked fresh asparagus instead. This is a pretty one with nice texture on account of the pecans and pimentos. Happy Wiggle Wednesday.
Asparagus Salad
3/4 c sugar
pinch salt
1/2 c. vinegar
1 c. cold water
2 envelopes unflavored gelatin
1/2 c. hot water
1 c. chopped celery
1/2 c. toasted pecans
1 can asparagus, cut into bite-size pieces
1 can pimento-cut into strips (jar-either the 2 oz or 4 oz jar will work fine)
Juice of 1/2 lemon
1 tbsp. onion, scraped
Combine sugar, salt, vinegar and cold water; bring to boil. Continue boiling for 5 minutes. Dissolve gelatin in hot water. Remove boiling mixture from heat; add gelatin. Cool. Combine remaining ingredients; add to liquid mixture. Chill until firm.
If you serve this without the KNOX, then ok. Otherwise, no. It’s just wrong on every single level.
None of this stuff should be in jell-o
Comment by Denise — March 5, 2008 @ 12:53 pm
As much as I love retro, I just couldn’t do this! I actually posted a Sweet and Sour Chicken Mold from my After Work Cookbook. It just looked wrong, there was no way I could waste ingredients to try it.
I still love coming here for recipes though!
Comment by TJ — March 6, 2008 @ 4:47 pm
Veggie jello = WRONG
Comment by Liz — March 6, 2008 @ 10:09 pm
This caused the biggest reaction from the kids EVER. Barfing, gagging, spitting across the room (the dog did that part.) It was fabulous - not the dish, but the display from the children. I have video, hehehehe. And no, I didn’t try it. I’m no dummie.
Comment by Denise — March 8, 2008 @ 8:17 pm