Asparagus Souffle Salad Recipe
Ingredients
| Frozen chopped asparagus | 1 | |
| Pimento strip | 1 | |
| Unflavored gelatin | 1 Tablespoon | |
| Cream of asparagus soup | 1 Can (10 oz) | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1⁄4 Teaspoon | |
| Cream cheese | 8 Ounce, softened | |
| Sour cream | 1 Cup (16 tbs) | |
| Celery | 1⁄2 Cup (8 tbs), chopped | |
| Lettuce | 1 Cup (16 tbs) |
Directions
GETTING READY
1) Grease a mold and keep aside.
MAKING
2) Read the directions on the package and prepare the asparagus accordingly.
3) Drain and place in the mold with pimento strips.
4) In 1/4 cup cold water, add gelatin and soften.
5) In a saucepan, add together the soup, lemon juice, salt and gelatin.
6) Stir and heat till the gelatin dissolves.
7) Beat in the cream cheese and sour cream and refrigerate.
8) When partially set, fold in the celery.
9) Transfer into the mold and refrigerate till firm.
SERVING
10) On a serving platter, arrange lettuce leaves.
11) Unmold over the lettuce and serve.
1) Grease a mold and keep aside.
MAKING
2) Read the directions on the package and prepare the asparagus accordingly.
3) Drain and place in the mold with pimento strips.
4) In 1/4 cup cold water, add gelatin and soften.
5) In a saucepan, add together the soup, lemon juice, salt and gelatin.
6) Stir and heat till the gelatin dissolves.
7) Beat in the cream cheese and sour cream and refrigerate.
8) When partially set, fold in the celery.
9) Transfer into the mold and refrigerate till firm.
SERVING
10) On a serving platter, arrange lettuce leaves.
11) Unmold over the lettuce and serve.
Chef
