Molded Asparagus Salad
A colorful molded asparagus salad with tangy vinegar, crunchy celery, and chopped olives, perfect for light gatherings or as a refreshing appetizer with a unique gelatinous texture.
Ingredients
- 3/4 cup sugar ⓘ
- 1/2 cup vinegar ⓘ
- 1 tablespoon fresh lemon juice
- 1 cup water ⓘ
- 1/2 teaspoon salt ⓘ
- 1 envelope (1 tablespoon) unflavored gelatin ⓘ
- 1/2 cup stuffed olives, sliced ⓘ
- 1/2 cup cold water ⓘ
- 1 cup chopped celery
- 1/2 cup chopped pecans ⓘ
- 2 whole pimentos, chopped ⓘ
- 1 (10 oz) can asparagus, cut and drained
- 2 teaspoons grated onions ⓘ
Instructions
- Combine sugar, vinegar, lemon juice, 1 cup water, and salt in a saucepan. Bring to a boil and boil for 2 minutes.
- Soften gelatin in 1/2 cup cold water. Add to the boiling vinegar mixture, stirring until dissolved. Chill until the mixture reaches the consistency of unbeaten egg whites.
- Fold in the sliced stuffed olives, chopped celery, chopped pecans, chopped pimentos, drained asparagus, and grated onions into the gelatin mixture.
- Spoon the mixture into a large Pyrex casserole dish (9 x 13-inch) or 1 1/2-quart mold. Chill until the mixture is firm.
- Serve the molded salad with mayonnaise.
Tips & Substitutions
To enhance flavor, consider adding a dash of Worcestershire sauce or a pinch of cayenne pepper to the gelatin mixture. If you don't have unflavored gelatin, agar-agar can be a great vegan substitute. For a more vibrant salad, try incorporating diced bell peppers or carrots. This dish can be made a day in advance, allowing the flavors to meld beautifully.
Serving Suggestions
Serve the molded asparagus salad chilled, garnished with a dollop of mayonnaise or a light vinaigrette. It pairs beautifully with a fresh green salad or crusty bread for a light lunch. Consider serving it alongside a protein dish such as grilled chicken or fish for a balanced meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad becomes too soft after storing, it can be re-set by chilling it for a few hours before serving again. Avoid freezing as the texture may change.
Nutrition & Diet Analysis (per serving)
Each serving of Molded Asparagus Salad contains roughly 357 calories, with 2g protein, 22g carbohydrates, and 29g fat. It is a good source of vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 968mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad in advance?
Yes, this molded salad can be prepared a day ahead of serving. Just ensure it is chilled properly to set. This can also enhance the flavors, making a delicious dish even better.
What can I substitute for the olives?
If you're not a fan of olives, consider using capers for a briny flavor or diced pickles for a crunch. Both options will keep the salad's texture interesting while offering a different flavor profile.
Is this recipe suitable for a vegan diet?
The current recipe is not vegan due to gelatin, which is animal-derived. However, you can easily adapt it by using agar-agar as a vegan substitute for gelatin, making it suitable for vegan recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).