Fresh As Spring Salad - cooking recipe

Ingredients

2 envelopes Knox unflavored gelatine
2 Tbsp. sugar
1 1/2 c. boiling water
1 c. mayonnaise
1/4 bottle Italian dressing
3 Tbsp. lemon juice
2 c. chopped cooked asparagus
1/2 c. chopped tomato
1 1/2 Tbsp. chopped onion

Preparation

In a medium bowl, mix gelatine with sugar.
Add boiling water; stir until gelatine is completely dissolved.
With wire whip or beater, blend mayonnaise, Italian dressing and lemon juice. Chill, stirring occasionally, until mixture is consistency of unbeaten egg white.
Fold in remaining ingredients.
Turn into a 9-inch mold; chill until firm.
Serves 6.