Aspargus Souffle 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.
