Congealed Asparagus Salad Recipes

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MOLDED ASPARAGUS SALAD



Molded Asparagus Salad image

We enjoy this salad in the spring with fried chicken. It's also good with turkey or chicken casseroles during winter. I even served it at Thanksgiving instead of a Waldorf salad. I began cooking when I was 8 years old. My parents did the farm chores before breakfast, so I decided I'd surprise them one morning by making biscuits while they were outside. I ended up with the dough on both hands that just wouldn't let loose-I can still see my mother's big grin when she came in and spotted me!

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 15

1 cup sliced fresh asparagus
1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
1 package (8 ounces) cream cheese, cubed
1 package (3 ounces) lemon gelatin
1 cup boiling water
1/2 teaspoon lemon extract
1/2 cup diced celery
1/2 cup diced green pepper
2 teaspoons finely chopped onion
2 teaspoons diced pimientos
1/2 cup finely chopped pecans
1/2 cup mayonnaise
Celery leaves
Chopped pimientos
Lemon slice

Steps:

  • Cook asparagus in a small amount of water. Drain and set aside to cool. In a small saucepan, combine the soup and cream cheese over medium heat. Cook and stir until cheese is melted and mixture is blended. , In a large bowl, dissolve gelatin in boiling water; add the extract. Cool. Add the asparagus, celery, green pepper, onion, diced pimientos, pecans, mayonnaise and soup mixture. Pour into 5- to 6-cup mold coated with nonstick cooking spray. Chill until firm, about 5 hours. , Unmold; garnish with celery leaves, chopped pimientos and lemon slice.

Nutrition Facts :

BALSAMIC ASPARAGUS SALAD



Balsamic Asparagus Salad image

For this asparagus salad, allow enough time to let the flavors blend for at least an hour. That's one of the secrets to why it tastes so delicious! If you're short on time, use 1/2 cup prepared balsamic vinaigrette instead of making it from scratch. -Dolores Brigham, Inglewood, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1/3 cup thinly sliced red onion
1/2 cup chopped sweet red pepper
1/4 cup dried cranberries
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
Dash salt and pepper
3 tablespoons slivered almonds, toasted
3 tablespoons chopped cooked bacon or bacon bits

Steps:

  • In a large saucepan, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries., In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.

Nutrition Facts : Calories 139 calories, Fat 9g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 208mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

CONGEALED ASPARAGUS SALAD



Congealed Asparagus Salad image

Wonderfully tasty salad! Not recommended for those on Low Fat diets. I suppose the ingredients could be changed to reflect lower fat options, however.

Provided by Gwanny Hill

Categories     Vegetable

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 10

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

Steps:

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

CHILLED ASPARAGUS SALAD



Chilled Asparagus Salad image

I like to use a kitchen scissor to cut only the very bottom from the stalk; breaking it off causes more of the bottom to go to waste, which is otherwise perfectly edible. With the smaller, thinner "pencil" asparagus, the stalks are too thin to peel and you need that protective layer so the asparagus keep their shape during cooking. For larger asparagus, where the skin is tougher, I do peel the stalk but leave the tip and an inch or so below the tip, unpeeled. The top is tender enough that it can be cooked as is.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

6 quarts water
Kosher salt
2 tablespoons granulated sugar
32 stalks small to medium-size green asparagus, washed and ends trimmed
2 lemons, juiced
2 tablespoons white wine vinegar
1 teaspoon honey
2 tablespoons smooth Dijon mustard
4 tablespoons olive oil

Steps:

  • I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.
  • Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.
  • The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.
  • In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
  • When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.

ASPARAGUS JELLO SALAD, MA



Asparagus Jello Salad, Ma image

Found this recipe in Ma's recipe file box in NC in July 2019. It had no title, so this one is one I created. With the ingredients listed in the recipe, it just made sense.

Provided by Megan Stewart

Categories     Gelatin Salads

Number Of Ingredients 8

1 can(s) cream of asparagus soup
8 oz philly cream cheese
3/4 c celery
1/2 c green pepper
2/3 c water
1/2 c mayonnaise
small lime jello
1/2 c nuts

Steps:

  • 1. Heat soup to nearly boiling, add cream cheese. Do lime jello with water.

CONGEAL SALAD



Congeal Salad image

This is a dessert that my family has been making for years.

Provided by Laurel

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Yield 9

Number Of Ingredients 10

1 (6 ounce) package fruit flavored Jell-O® mix
1 (8 ounce) package cream cheese, softened
32 ounces large curd cottage cheese
1 (15.25 ounce) can fruit cocktail, drained
1 (20 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin orange segments
1 apple - peeled, cored and diced
1 banana, peeled and sliced
1 (10 ounce) jar maraschino cherries, drained
1 cup chopped walnuts

Steps:

  • Prepare gelatin according to package directions, substituting 1 cup cold water with 1 cup crushed ice. Place gelatin into freezer until almost congealed.
  • Place cream cheese in a bowl and beat until smooth. Fold cream cheese into gelatin. Add cottage cheese, fruit cocktail, pineapple, oranges, apples, banana, cherries and walnuts. Mix well.
  • Pour into mold or dish and refrigerate until completely set.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 62.4 g, Cholesterol 42.3 mg, Fat 21.9 g, Fiber 3.1 g, Protein 18.6 g, SaturatedFat 9.1 g, Sodium 530.7 mg, Sugar 18.2 g

SPRING MIX STRAWBERRY ASPARAGUS SALAD



Spring Mix Strawberry Asparagus Salad image

Make and share this Spring Mix Strawberry Asparagus Salad recipe from Food.com.

Provided by Chris from Kansas

Categories     Strawberry

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb fresh asparagus, trimmed and cut into 1-inch pieces
3 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
8 cups mixed baby lettuces and spring greens
3 cups sliced fresh strawberries
1/2 small red onion, thinly sliced
1/2 cup chopped pecans, toasted
2 tablespoons balsamic vinegar
2 teaspoons sugar

Steps:

  • In a bowl, toss the asparagus with 1 tablespoon oil. Spread in a single layer in a greased 15x10-inch baking pan. Sprinkle with salt and pepper.
  • Bake at 400°F for 15-20 minutes or until tender.
  • In a large salad bowl, toss greens, strawberries, onions, pecans and asparagus.
  • In a small bowl, whisk the vinegar, sugar and remaining oil. Drizzle over the salad and toss to coat.

Nutrition Facts : Calories 175.9, Fat 13.7, SaturatedFat 1.6, Sodium 112.9, Carbohydrate 13.1, Fiber 4.6, Sugar 7.2, Protein 3.7

SOUTH BEACH WHITE ASPARAGUS SALAD



South Beach White Asparagus Salad image

Make and share this South Beach White Asparagus Salad recipe from Food.com.

Provided by Tarbean

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 teaspoon fresh tarragon, chopped
1/2 cup tomatoes, seeded and finely chopped
1/3 cup extra virgin olive oil
1 garlic clove, minced
2 tablespoons white wine vinegar
lettuce leaf
1 (12 ounce) jar white asparagus, drained

Steps:

  • In small bowl, combine the tarragon, tomatoes, oil, garlic, and vinegar.
  • To serve, place the lettuce leaves on individual serving plates. Arrange 4-6 asparagus spears on the lettuce leaves. Spoon about 3 Tbs of the vinaigrette over the asparagus on each plate.

Nutrition Facts : Calories 182.5, Fat 18.2, SaturatedFat 2.5, Sodium 3.6, Carbohydrate 4.7, Fiber 2.1, Sugar 2.2, Protein 2.2

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