Asparagus Salad Ring with Vinaigrette Dressing 24-03-2014

Asparagus Salad Ring with Vinaigrette Dressing

Ingredients for Asparagus Salad Ring:

2 cans (1 pound each) green asparagus
2 envelopes unflavored gelatin
1/2 cup cold water
2 cups liquid (juice from asparagus plus water)
3/4 cup mayonnaise
2 Tablespoons minced onion
1 cup heavy cream, whipped
1-1/2 teaspoons salt
Few dashes Tabasco
2 Tablespoons parsley flakes
3 Tablespoons lemon juice
1-1/2 cups slivered almonds

Ingredients for Vinaigrette Dressing:

3 Tablespoons finely chopped celery
1-1/2 Tablespoons chopped chives
1-1/2 Tablespoons chopped parsley
1 Tablespoon chopped pimientos
1 Tablespoon chopped sweet red pepper
1/2 clove garlic, crushed
1 teaspoon (or more) salt
Coarsely ground black pepper
3 drops Tabasco
Few dashes Worcestershire sauce
3 – 4 Tablespoons red wine vinegar
3/4 cup olive oil

To Prepare Asparagus Salad Ring:

Drain asparagus, reserving juice. Soften gelatin in cold water. Heat asparagus juice (and water to make 2 cups liquid). Dissolve gelatin in juice; refrigerate. When mixture is partially set, add mayonnaise, onion, whipped cream, salt, Tabasco, parsley flakes and lemon juice. Cut asparagus into small pieces and add to gelatin mixture. Add almonds and mix well. Spoon mixture into individual molds or into a 2-quart ring mold. Chill until firm. Serve with Vinaigrette Dressing spooned over salad.

Serves: 12

To Prepare Vinaigrette Dressing:

In a pint jar, combine all ingredients except olive oil; mix thoroughly. Add oil; shake vigorously. Shake dressing before serving.

Yields: 1-1/2 cups