Title: Spring Beauty Salad
Categories: Salad Dessert Vegetable Southern
Yield: 6 Servings

1/4	c	Flour, all-purpose
1/2	ts	Salt
2	ts	Mustard, dry
1	tb	Gelatin, unflavored; PLUS
1	ts	Gelatin, unflavored
2	c	Milk
1/2	c	Mayonnaise
1/4	c	Cheese, blue; finely crumbld
1	c	Cucumber; finely diced
1/4	c	Green pepper strips
1/4	c	Pimiento strips; thin
2	tb	Onion, minced
		Salad greens
		Asparagus spears wrapped in ham
		Radish roses
		Celery
		Carrot sticks

Combine flour, salt, mustard, and gelatin in heavy saucepan. Gradually stir in milk. Cook and stir over low heat until the resulting sauce is thick and smooth. Cool until slightly thickened; then add mayonnaise and blend well. Fold in cheese, well-drained cucumber, green pepper, pimiento, and onion.

Pour into a 3-1/2 cup mold or 6 to 8 individual molds and chill until firm. Unmold on a salad plate and garnish with salad greens, cooked asparagus spears wrapped in ham, radish roses, celery, and carrot sticks.

SOURCE: Southern Living Magazine, January 1973. Typos by Nancy Coleman.

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