Dr. Digit's Mom's Asparagus Salad

Course : Salads
Serves: 1
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3/4 cup sugar
1 cup water
1/2 cup vinegar
2 packages knox gelatin
1 teaspoon salt
3/4 cup chopped celery
1/2 cup chopped pecans
2 jars chopped pimento
1 small grated onion -- (2 inch)
1 can asparagus spears

Preparation / Directions:

Mix the sugar, water, and vinegar in a non-aluminum saucepan and bring to the boil. Remove from heat and let cool a bit. Dissolve the gelatin in 1/2 cup of cold water, and add the salt. Combine the gelatin mixture with the cooled sugar, vinegar, and water mix and pour into a medium-sized (about 8 x 11) glass or stainless steel baking dish. Put into the refrigerator until the mixture has just started to congeal. Mix in the celery, pecans, pimento, and grated onion. Layer the asparagus horizontally on top and lightly press into the gelatin until the asparagus is just even with the surface. Refrigerate until firm. Serve with a poppyseed dressing if you wish.


Nutritional Information:

1054 Calories (kcal); 41g Total Fat; (32% calories from fat); 7g Protein; 181g Carbohydrate; 0mg Cholesterol; 2224mg Sodium

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