Congealed Asparagus Salad Recipe

Name: Congealed Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 envelopes knox unflavored gelatin; 1/2 cup cold water; 1 (10 ounce) can cream of asparagus soup; 1/2 cup mayonnaise; 3 (3 ounce) packages cream cheese, softened; 1 tablespoon finely grated onion; 1 cup sliced stuffed olives; 1 cup diced celery; 2 (10 1/2 ounce) cans asparagus spears, drained; 1/2 cup pecan pieces, toasted

Servings: persons

2 envelopes knox unflavored gelatin
1/2 cup cold water
1 (10 ounce) can cream of asparagus soup
1/2 cup mayonnaise
3 (3 ounce) packages cream cheese, softened
1 tablespoon finely grated onion
1 cup sliced stuffed olives
1 cup diced celery
2 (10 1/2 ounce) cans asparagus spears, drained
1/2 cup pecan pieces, toasted

1
Soften gelatin in cold water or 1/2 cup of the juice drained from the asparagus tips.
2
Heat undiluted soup to boiling and add gelatin mixture.
3
Stir to thorougly dissolve gelatin.
4
Cool to room temperature.
5
Mix mayonnaise and cream cheese and add to soup mixture.
6
Add onion, olives, asparagus tips and toasted pecans.
7
Pour into serving dish and chill until set.
8
Serve on lettuce leaf.
9
NOTE: Cooking time refers to chilling time.

694

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 envelopes knox unflavored gelatin, 1/2 cup cold water, 1 (10 ounce) can cream of asparagus soup, 1/2 cup mayonnaise, and more.

Yes, Congealed Asparagus Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Congealed Asparagus Salad

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