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Perfection Salad

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Ingredients

2 (3 ounce) packages lemon Jello
2 (0.25 ounce) envelopes unflavored gelatin
1/3 cup sugar
1 (20 ounce) can pineapple tidbits, drained, reserving juice
4 cups water
1/4 cup lemon juice
3 cups finely shredded green cabbage
1 cup shredded baby carrots
1-1/2 cups sliced celery

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Perfection Salad

  • Medium

About This Recipe

I know that gelatin salads are out of style, but I think they should come back. Notwithstanding the way the product is made, gelatin makes delicious recipes. And they don’t have to be virulent green or filled with strange ingredients.

Perfection Salad is a vintage recipe made by adding chopped veggies to a sweet and tangy gelatin. It was popular in the 1940s and 1950s. My version uses cabbage, celery, carrots, and pineapple suspended in a lemon gelatin.

When I was making this, my husband looked at me askance. He just could not believe that those ingredients could combine into something good.

Then he took the first bite. His eyes widened and he exclaimed, “this is so yummy!”

And he’s right.  Enjoy this salad yourself.

Steps

1
Done

Combine the lemon Jello, unflavored gelatin, and sugar in a large bowl and stir to combine.

2
Done

Measure the liquid drained from the pineapple and add enough water to measure 3 cups. Combine this liquid with the water in a very large microwave-safe glass measuring cup and heat in the microwave until the mixture boils; this should take 3 to 5 minutes.

3
Done

Add the boiling liquid carefully to the Jello and gelatin mixture. Stir with a metal spoon until the gelatin and sugar dissolves completely. You can take a small spoonful of the liquid and see if any grains are still in it. If they are, keep stirring until the grains dissolve. Stir in the lemon juice.

4
Done

Chill this mixture in the refrigerator for about 2 hours, or until it starts to thicken and is the consistency of unbeaten egg whites.

5
Done

Meanwhile, prepare the vegetables.

6
Done

When the gelatin has thickened to the correct consistency, add the cabbage, carrots, celery, and drained pineapple. Pour into a 9" x 13" glass pan.

7
Done

Cover the pan and chill in the refrigerator for four to six hours or until firm. Cut into squares to serve. I like to top mine with a bit of mayonnaise for a salty contrast.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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