Creamy Lemon Asparagus Salad
Miz Helen's Kitchen
Ingredients
1 -3 ounce package sugar free lemon jello
3/4 cup water
3 tablespoons white rice vinegar
2- 3 ounce packages cream cheese (room temperature)
1/2 cup Creamy Parmesan Ranch Salad Dressing, chilled
1/2 pound fresh asparagus
1/2 cup green onion finely chopped
1- 4 ounce jar pimento's
Directions
In a medium sauce pan combine the jello and water then bring to a boil
Add vinegar and cream cheese, stirring constanly cook on low heat until the cheese melts
Remove from heat and stir in the chilled dressing stir the mix until blended well
Pour into a 8 inch square pan and chill until the mix has the consistency of egg whites
Steam the asparagus until tender, chop into 1/2 inch pieces, reserving some of the tips for garnish
Add the asparagus, green onion, and pimento's to the lemon jello mixture and stir well
Smooth the top and garnish with the asparagus tips
Let chill in the refrigerator for 8 hours before serving
This is a very distinctive flavor combination that can be a formal or casual dish