Fresh-As-Spring Salad - cooking recipe

Ingredients

1 1/4 lb. fresh asparagus spears (cooked)
6 cherry tomatoes (halved)
6 Tbsp. Italian dressing
2 pkg. unflavored gelatin
2 Tbsp. sugar
1 1/2 c. boiling water
1 c. mayonnaise
3 Tbsp. lemon juice
1 c. chopped cherry tomatoes
1 1/2 Tbsp. finely chopped onion

Preparation

Cut 6 asparagus spears into 4 inch lengths and marinate with cherry
tomato halves in 2 tablespoons Italian dressing; cover and refrigerate.
Cut remaining asparagus into 1/2 inch pieces; reserve.