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Asparagus Soufflé Salad



  • 1 small box lemon gelatin
  • 1 small box lime gelatin
  • 1 cup water
  • 2 (10 1/2 ounce) cans cream of asparagus soup
  • 2 tablespoons vinegar
  • 1 cup shredded, unpared cucumber
  • 1/2 cup diced celery
  • 1/2 cup mayonnaise or salad dressing


  1. In saucepan, mix gelatin and water. Gradually blend in soup; heat and stir until gelatin dissolves.
  2. Add mayonnaise and vinegar. Beat smooth with whisk, rotary beater or electric mixer.
  3. Add cucumber and celery.
  4. Pour into a 13 x 9-inch pan. Chill until firm. Texture will be thick and creamy, not like usual gelatins.

Serves 15.


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