Molded Asparagus Salad

This classic Molded Asparagus Salad is a creamy, savory delight perfect for potlucks and family gatherings. Fresh asparagus is blended with cream cheese, condensed soup, and crunchy pecans, then set in lemon-flavored gelatin for a unique texture. The addition of diced green peppers and pimientos adds vibrant color and a subtle crunch, while the lemon extract provides a bright, refreshing finish. It&# 226;ÂÂs a nostalgic favorite that pairs beautifully with roasted meats or stands alone as a light, elegant side dish.

Cooking Method: Boiling

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 8

Calories: 104.7

Dietary: Gluten-free

Description

This classic Molded Asparagus Salad is a creamy, savory delight perfect for potlucks and family gatherings. Fresh asparagus is blended with cream cheese, condensed soup, and crunchy pecans, then set in lemon-flavored gelatin for a unique texture. The addition of diced green peppers and pimientos adds vibrant color and a subtle crunch, while the lemon extract provides a bright, refreshing finish. It&# 226;ÂÂs a nostalgic favorite that pairs beautifully with roasted meats or stands alone as a light, elegant side dish.

Ingredients

1 cup Asparagus -- sliced fresh
1/2 cup Green pepper -- diced
1 can Cream of asparagus soup -- undiluted
2 teaspoon Onion -- minced
2 teaspoon Pimiento -- minced
8 ounce Cream cheese -- softened
1/2 cup Pecans -- finely chopped
1/2 cup Mayonnaise-type salad dressing
1 package Lemon gelatin powder
1 cup Boiling water
1/2 teaspoon Lemon extract
1/2 cup Celery -- diced

Directions

1
Cook asparagus in a small amount of water until tender-crisp.
2
Drain asparagus well and set aside to cool completely.
3
In a saucepan, heat the cream of asparagus soup and softened cream cheese, stirring constantly until smooth and well blended.
4
Dissolve the lemon gelatin powder in boiling water.
5
Stir in the lemon extract and allow the gelatin mixture to cool slightly until it begins to thicken but is still pourable.
6
In a large bowl, combine the cooled gelatin mixture, asparagus, diced celery, green pepper, minced onion, minced pimiento, chopped pecans, mayonnaise, and the heated soup mixture.
7
Pour the combined mixture into a greased 5-6 cup mold.
8
Refrigerate until firm, approximately 4 to 6 hours.
9
Unmold the salad onto a serving platter.
10
Garnish with celery leaves, additional pimiento pieces, and lemon slices before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 104.7kcal

% Daily Value *
Total Fat 7.5g12%
Saturated Fat 4.5g23%
Cholesterol 18.5mg7%
Sodium 71.4mg3%
Total Carbohydrate 6.9g3%
Dietary Fiber 3.4g14%
Sugars 3.4g
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the gelatin to cool slightly before adding it to the other ingredients to prevent the cream cheese from seizing.

For easier unmolding, dip the bottom of the mold in warm water for a few seconds before inverting.

This salad can be made a day ahead and stored covered in the refrigerator.

Substitute fresh lemon juice for the lemon extract if desired, adjusting to taste.

Keywords: asparagus, salad, molded, gelatin, cream cheese, pecans, vegetarian, side dish, potluck, spring salad, lemon, pimiento, green pepper, celery, mayonnaise, condensed soup, chilled, garnish, classic, party food

Read it online: https://www.chefs-mate.com/recipe/molded-asparagus-salad/