Molded Asparagus Salad

• 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

1. 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.
2. Fold in remaining ingredients except mayonnaise.
3. 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.
4. Serves 4 to 6.

sugar, vinegar, lemon juice, water, salt, unflavored gelatin, stuffed olives, cold water, celery, pecans, pimentos, onions, mayonnaise

Taken from www.cookbooks.com/Recipe-Details.aspx?id=880568 (may not work)