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