Creamy Lemon Asparagus Salad
Spring seems to be reserved for luncheons, bridal, baby, clubs churches, office and on it goes. I am always thrilled to be invited to a luncheon or help host a luncheon. If I am asked to bring a dish, the one most requested is my Creamy Lemon Asparagus Salad. Back in the 60's and 70's gelatin based salad's were very popular and this is one of those that has been updated a bit, but is still a winner at the luncheons.
Creamy Lemon Asparagus Salad
Miz Helen's Kitchen
Ingredients
1- 3 ounce package sugar free lemon jello
3/4 cup water
3 tablespoons white rice vinegar
2- 3 ounce packages cream cheese (room temperature)
1/2 cup Creamy Parmesan Ranch Salad Dressing, chilled
1/2 pound fresh asparagus
1/2 cup green onion finely chopped
1- 4 ounce jar pimento's
Directions
In a medium sauce pan combine the jello and water then bring to a boil
Add vinegar and cream cheese, stirring constantly cook on low heat until the cheese melts
Remove from heat and stir in the chilled dressing stir the mix until blended well
Pour into a 8 inch square pan and chill until the mix has the consistency of egg whites
Steam the asparagus until tender, chop into 1/2 inch pieces, reserving some of the tips for garnish
Add the asparagus, green onion, and pimento's to the lemon jello mixture and stir well
Smooth the top and garnish with the asparagus tips
Let chill in the refrigerator for 8 hours before serving
This is a very distinctive flavor combination that can be a formal or casual dish
Print Recipe
Creamy Lemon Asparagus Salad
Creamy Lemon Asparagus Salad
Miz Helen's Kitchen
Ingredients
1- 3 ounce package sugar free lemon jello
3/4 cup water
3 tablespoons white rice vinegar
2- 3 ounce packages cream cheese (room temperature)
1/2 cup Creamy Parmesan Ranch Salad Dressing, chilled
1/2 pound fresh asparagus
1/2 cup green onion finely chopped
1- 4 ounce jar pimento's
Directions
In a medium sauce pan combine the jello and water then bring to a boil
Add vinegar and cream cheese, stirring constantly cook on low heat until the cheese melts
Remove from heat and stir in the chilled dressing stir the mix until blended well
Pour into a 8 inch square pan and chill until the mix has the consistency of egg whites
Steam the asparagus until tender, chop into 1/2 inch pieces, reserving some of the tips for garnish
Add the asparagus, green onion, and pimento's to the lemon jello mixture and stir well
Smooth the top and garnish with the asparagus tips
Let chill in the refrigerator for 8 hours before serving
This is a very distinctive flavor combination that can be a formal or casual dish
Print Recipe
A Great Covered Dish Luncheon
The Recipe Was Doubled For This Dish
A Ladies Luncheon
Enjoy!
I am so excited that you could join us for our luncheon today and hope that you enjoy the salad. Have a fabulous week and come back to see us really soon!
Peace and Joy
Miz Helen
Older Post
This is totally going on my May Brunch Menu! It looks gorgeous and we Southerners know that congealed salads NEVER go out of style. ;)
ReplyDeleteThis is a new one to me for asparagus! It looks and sounds delicious and I will be trying it soon. Thanks!
ReplyDeleteThis is a very interesting recipe! I love asparagus so I look forward to trying this soon :)
ReplyDeleteBeautiful and delish! This is going to be a new favorite of mine to take to church for lunch. Yummy!
ReplyDeleteThank you for sharing,
Linda
Asparagus is one sure sign of spring!
ReplyDeleteWe love asparagus, and this is a very interesting salad!
ReplyDeleteI've never eaten something like this, and I'm super curious. It looks and sounds wonderful