EMERALD SALAD

 Emerald Salad

Combine lime-flavored gelatin with a variety of veggies, and what do you get? Emerald salad, of course. It’s the jiggly, bright green Jell-O salad you didn’t know you needed in your dinner spread.This green gelatin salad ran in Southern Living in June 1981, and we think the congealed dish is still a classic. It’s refreshing when served as a summer family gelatin saladof course, but it’s also as festive as can be come December thanks to its vivid green hue. Just seven ingredients—one of which is optional—combine to create a gelatin mold you’ll never forget. You might squint at the ingredients list, which includes lime-flavored gelatin, boiling water, shredded cucumber, grated onion, cottage cheese, mayo, and slivered almonds, but you should give it a shot nevertheless. There’s a reason our grandmothers loved their congealed dishesso, and that’s why we’re making this one at least once. (Who knows? The kids might just love it.) This congealed salad is a true blast from the past, and we think it deserves a comeback this season.

Active:

10 mins

Total:

4 hrs 10 mins

Yield:

Serves 6 (serving size: 1 slice)

Ingredients

Ingredient Checklist

• 1 (3-oz.) package lime-flavored gelatin 
• 3/4 cup boiling water 
• 3/4 cup shredded cucumber 
• 2 tablespoons grated onion 
• 1 (8-oz.) carton cream-style cottage cheese 
• 2 cup mayonnaise 
• 1/3 cup toasted slivered almonds (optional) 

Directions

Instructions Checklist

• Step 1 
  Dissolve gelatin in boiling water; chill until consistency of unbeaten egg white. Place cucumber and onion on paper towels, and squeeze out moisture.
  
  
• Step 2 
  Combine cottage cheese, mayonnaise, almonds, if desired, and vegetables; add to gelatin, stirring well. Pour into a lightly greased (with cooking spray) 4-cup mold; chill until firm, 4 hours.