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Have you made Asparagus Salad - Molded?
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Rating: 4.0/5 (15 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Brazilian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 172
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 256mg
Total Carbohydrate 41g
Dietary Fiber 1g
Sugars 36g
Protein 2g
Vitamin A  3%Vitamin C  6%
Calcium  1%Iron  2%
Potassium  4%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Asparagus Salad - Molded

Recipe Tags: Salad Recipes

Date Added: June 11, 2009


1 Cup Water
Cup Sugar
1/2 Cup Vinegar
1/2 Teaspoon Salt to taste
2 Teaspoons Onions Grated
1/2 Cup Celery
2 Tablespoons Lemon Juice fresh
2 Unflavored Gelatin
1 Can Asparagus (16 ounce) cut
1 Can Canned Water Chestnut drained/chopped
1 Cherry drained/chopped 2-ounce
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1. Drain asparagus, reserving liquid.

2. Soften gelatin in reserved asparagus liquid.

3. Combine aspargus, water chestnuts, celery, pimiento, onion and lemon juice. in 9x13" glass dish; toss lightly.

4. Bring mixture of water, vinegar, salt and sugar to a boil in saucepan.

5. Add softened gelatin; mix until dissolved. Cool.

6. Pour over asparagus mixture.

7. Chill until firm.

8. Cut into squares. Place on lettuce-lined plates.

8. Serve with ranch dressing.

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Dietary Notes:
This recipe is low-fat with 0g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, MSG, Asparagus, Sulfites, Cherry, Natural Sweeteners, Fructose Malabsorption, Celery, Vinegar, Onion allergies.
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