My maternal grandmother made Jell-O salads for every holiday meal. I think she may have started serving a couple of them as a way to get my father to eat his veggies 🙂
Easter always meant carrot and pineapple Jell-O salad. However, I think it may have been her favorite as she fixed it frequently throughout the year.
Recipe: Carrot Pineapple Jell-O Salad
Ingredients
- 1 sm. box lemon Jell-O
- 1 c. boiling water
- cold water
- 1 can crushed pineapple
- 1 c. shredded carrots
Instructions
- Drain pineapple and reserve juice.
- Stir boiling water in Jell-O in a bowl.
- After Jell-O is dissolved, add reserved juice and cold water to equal 1 cup.
- Allow to cool some before adding 1 cup of pineapple and carrots.
- Pour into glass loaf size dish or mold and refrigerate until set.
Notes
Do not use fresh or frozen pineapple. Gelatin will not set.
Pineapple juice may be omitted. Use just water instead.
She also made a cabbage lime Jell-O salad for Easter and other holidays. Occasionally, she served it with a dollop of homemade mayonnaise on top.
Recipe: Cabbage Lime Jell-O
Ingredients
- 1 small box lime Jell-O
- 1 c. boiling water
- cold water
- 1 can crushed pineapple
- 1 c. shredded cabbage
- Mayonnaise, optional
Instructions
- Drain pineapple and reserve juice.
- Dissolve Jell-O in boiling water.
- Add enough pineapple juice and cold water to equal 1 cup.
- Add juice mixture to dissolved pineapple.
- Stir in pineapple and cabbage.
- Pour into glass dish or mold. Refrigerate until set.
- Serve with a dollop of mayonnaise, if desired.
Quick Notes
Do not use fresh or frozen pineapple. The gelatin will not set.
Pineapple juice may be omitted and just water used.