Asparagus Salad

• 1 (10 1/2 oz.) can asparagus
• 1 envelope unflavored gelatin
• 1 c. water
• 1/4 c. lemon juice
• 4 oz. low-fat cream cheese
• 1 Tbsp. diced onion
• 1/3 c. chopped pecans
• 1/2 c. reduced-calorie mayonnaise
• lettuce leaves

1. Drain asparagus, reserving 1/4 cup liquid.
2. Chop asparagus and set aside.
3. Sprinkle gelatin over water in a small saucepan; let stand for 1 minute.
4. Cook over medium heat until gelatin dissolves, stirring constantly.
5. Remove from heat and pour into container of electric blender.
6. Add reserved liquid, lemon juice, mayonnaise, cream cheese and onion; blend until smooth.
7. Stir in pecans and asparagus and spoon into an 8-inch square pan.
8. Cover and chill until firm.
9. Cut into 9 squares and serve on lettuce. Yield: 9 servings, 100 calories per serving.

asparagus, unflavored gelatin, water, lemon juice, lowfat cream cheese, onion, pecans, mayonnaise, lettuce leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=294176 (may not work)