Retro Jello Salad Recipe with Pineapple, Cucumber, Horseradish, and Lime Jello.
Growing up in the ’60s, you encountered a lot more jello salad than you do these days.
My grandmother used to love to make gelatin salads for us – salads shaped with Jell-O gelatin. Her favorites included lemon jelly, cabbage, and marshmallows. (I can’t remember what that tasted like; must have hidden it.)
This is truly a unique flavor combination; I think that started my brother Eddie into a lifelong dislike of horseradish.
I, on the other hand, loved it.
When Grandma died a few years ago, we inherited her collection of recipes, including this one. I just found it this weekend and had to make it.
I didn’t do a good job mixing the cucumbers and pineapple, so the lettuce isn’t distributed as evenly throughout the jelly as I remember. But it was delicious nonetheless.
Sounds cruel? I dare you to do it and then tell me what you think! Better yet, let me know what your favorite jello salad is.
Grandma’s Pineapple Cucumber Lime Jello Salad
ingredients
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1 (6-ounce) package Jell-O Lime Gelatin
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1 teaspoon Salt
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2 cups water
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2 cups cold water
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1 1/2 cups cucumbers, peeled and diced
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3 tablespoon horseradish (or more if you want it spicier)
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1/2 teaspoon grated Onion
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2 tablespoon Vinegar
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1 1/2 cups diced or chopped drained Pineapple from a can (You can’t use fresh pineapple with gelatin. The bromelain enzyme in fresh pineapple keeps the gelatin from combining.)
method
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In a bowl, dissolve lime jelly and salt in 2 cups of hot water (do not use boiling water, just plain hot water). Add 2 cups of cold water. Refrigerate until slightly thickened – the consistency of egg whites, about 30 minutes.
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In a separate bowl, mix the cucumber, horseradish, grated onion, and vinegar. Fold pineapple and cucumber mixture into jelly. Pour into a jelly mold and refrigerate for several hours (about 6) until the gelatine sets.
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To release jelly from its mold, fill a basin half full with hot water. Lower the jello mold, metal side down, into the hot water until the water almost reaches the rim of the mold. Leave it there for 5 seconds and remove it. Place a plate on the jelly mold and turn it over. The jelly salad should just slide out.
| nutritional information (per serving) | |
|---|---|
| 42 | calories |
| 0g | Fat |
| 10g | carbohydrates |
| 1g | protein |
