Molded Asparagus Salad - cooking recipe

Ingredients

3/4 c. sugar
1/2 c. vinegar
1 Tbsp. fresh lemon juice
1 c. water
1/2 tsp. salt
1 envelope (1 Tbsp.) unflavored gelatin
1/2 c. stuffed olives, sliced
1/2 c. cold water
1 c. chopped celery
1/2 c. chopped pecans
2 whole pimentos, chopped
1 (10 oz.) can asparagus, cut and drained
2 tsp. grated onions
mayonnaise

Preparation

Combine sugar, vinegar, lemon juice, 1 cup water and salt. Bring to a boil and boil 2 minutes. Soften gelatin in 1/2 cup water. Add to vinegar mixture, stirring until dissolved. Chill until the consistency of unbeaten egg whites.
Fold in remaining ingredients except mayonnaise.
Spoon mixture into a large Pyrex casserole dish (9 x 13-inch) or 1 1/2-quart mold and chill until firm. Serve with mayonnaise.
Serves 4 to 6.