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
- Drain asparagus, reserving 1/4 cup liquid.
- Chop asparagus and set aside.
- Sprinkle gelatin over water in a small saucepan; let stand for 1 minute.
- Cook over medium heat until gelatin dissolves, stirring constantly.
- Remove from heat and pour into container of electric blender.
- Add reserved liquid, lemon juice, mayonnaise, cream cheese and onion; blend until smooth.
- Stir in pecans and asparagus and spoon into an 8-inch square pan.
- Cover and chill until firm.
- 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)