Asparagus Salad

Yield

4 to 6 servings

15

5

3/4 cup: white sugar

1/2 cup: white wine vinegar

1 cup: water

1/2 teaspoon: salt

2 (.25 ounce) envelopes: unflavored gelatin

1 tablespoon: lemon juice

2 teaspoons: grated onion

1 cup: chopped celery

1/2 cup: chopped pecans

1/2 (4 ounce) jar: pimentos

1 (10 ounce) can: canned asparagus, drained

In a saucepan, combine the sugar, white vinegar and 1 cup water. Bring to boil and stir until dissolved.

In a small bowl, whisk together the salt, gelatin and 1/2 cup water. Add to saucepan, stir and cool.

Once mixture is cool, add lemon juice, onion, celery, pecans, pimentos and asparagus. Mix well and place into favorite mold. Refrigerate until ready to serve.

Calories: 274 kcal

Carbohydrates: 43.2 g

Cholesterol: 0 mg

Fat: 10.4 g

Fiber: 3.1 g

Protein: 6.2 g

Sodium: 528 mg