1/4 c. sugar
1 c. water
1/2 c. white wine vinegar
1 env. unflavored gelatin
1/2 c. cold water
1 c. chopped celery
1 (4 oz.) pimento diced, drained
2 tbsp. grated onion
1 (10 1/2 oz.) can asparagus tips, drained & cut into 1" pieces
1/2 c. finely chopped pecans
Juice of 1/2 lemon
Dash of salt
Lettuce leaves

Combine first 3 ingredients in a saucepan; bring to boil and cook 5 minutes. Soften gelatin in 1/2 cup water; let stand 5 minutes. Add to vinegar mixture. Stir in next 7 ingredients. Pour mixture into a lightly greased 4 cup mold; chill until firm. Unmold on lettuce leaves. 8 servings.