1 envelope unflavored gelatin1½ cups tomato juice, divided3 tablespoons cider vinegarArtificial sweetener to equal 4 teaspoons sugar1 teaspoon salt⅛ teaspoon hot sauce2 cups cut-up, cooked asparagus2 tablespoons minced celery¼ cup diced pimentoLettuce leaves In small saucepan, sprinkle gelatin over 1/2 cup tomato juice to soften. Stir over low heat until gelatin dissolves. Stir in remaining […]