Perfection Salad

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Aunt Bea

Master Chef
Mar 14, 2011
near Mount Pilot
Easter is fast approaching and I am starting to think about what the menu will be.

This year it is a bit of a challenge because I have been trying to eat a low carb diet.

I had a flashback to our family dinners, covered dish suppers etc and this old recipe came to mind.

Oh no, not a jello molded salad! :ermm::ohmy::LOL:

[FONT=&quot]Perfection Salad[/FONT]
[FONT=&quot]1 cup boiling water[/FONT]
[FONT=&quot]1 small package lemon Jello (I use sugar free)[/FONT]
[FONT=&quot]2 T apple cider vinegar or fresh lemon juice[/FONT]
[FONT=&quot]1 t salt[/FONT]
[FONT=&quot]1 cup cold water[/FONT]
[FONT=&quot]1 cup finely diced celery (grated carrot can also be used)[/FONT]
[FONT=&quot]1 cup finely shredded cabbage[/FONT]
[FONT=&quot]1 T dehydrated onion flakes[/FONT]
[FONT=&quot]1/3 cup chopped stuffed olives drained well[/FONT]

[FONT=&quot]Pour boiling water over jello in bowl.[/FONT]
[FONT=&quot]Stir until jello is dissolved.[/FONT]
[FONT=&quot]Stir in vinegar, veggies, salt, and cold water.[/FONT]
[FONT=&quot]Pour into mold, chill until firm.[/FONT]
[FONT=&quot]Unmold on chilled plate, top with a generous dollop of mayonnaise or creamy blue cheese dressing.[/FONT]


Executive Chef
Nov 1, 2011
Twin Cities Mn
I remember this one -- served as a salad too, so we didn't "have" to eat a regular salad on our plate. Besides family holidays, it was served at church dinners. I like jello.
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