A perfect vintage recipe for a spring salad.

Spring Salad Souffle                                                 

1 3 Oz. Pkg. lime jello

½ Cup Water

1 Can Cream of Asparagus Soup

½ Cup Mayonnaise

1 Tbsp. Vinger

1 Tsp. Grated Onion

Dash of Pepper

½ Cup Shredded  Cucumber

¼ Cup Diced Celery

1 Tbsp. Snipped Parsley

In a saucepan mix jello and water. Gradually blend in soup, heat and stir until jello dissolves.  Add next four ingredients. Beat until smooth. Chill until partially set. Turn into chilled bowl and beat until thick and fluffy. Fold in vegetables. Spoon into a 5 cup mold. Chill until firm.