Asparagus Congealed Salad
Asparagus Congealed Salad is an moderately easy dinner. Made with 1 (3 oz.) pkg. lemon jello, 1/4 tsp. salt, 1 c. boiling water, 2 tbsp. vinegar and 1/4 tsp. worcestershire, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π¨βπ³ Instructions
Dissolve gelatin and salt in boiling water.
Add cold water, vinegar and Worcestershire.
Chill until thickened.
Meanwhile, line 4-cup straight sided mold with asparagus spears.
Trim to height of mold.
Dice remaining asparagus, pimiento and onion into gelatin.
Spoon into mold.
Chill until firm.
Unmold.
π· Perfect Pairings
Complete your meal with these
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