There's always room 4 Jell-O!
Grandma's Pineapple Cucumber Lime Jello Salad Recipe
Ingredients
1 6 oz package of Jell-O Lime gelatin
1 teaspoon salt
2 cups hot water
2 cups cold water
1 1/2 cups peeled, diced cucumbers
3 Tbsp horseradish (or more if you want it spicier)
1/2 teaspoon grated onion
2 Tbsp vinegar
1 1/2 cup of diced or crushed drained canned pineapple (you cannot use fresh pineapple with gelatins. The bromelaine enzyme in fresh pineapple will keep the gelatin from bonding.)
Method
1) In a bowl, dissolve lime jello and salt in 2 cups of hot water (don't use boiling water, just regular hot water). Add 2 cups cold water. Chill until slightly thickened - the consistency of egg whites, about 30 minutes.
2) In a separate bowl mix cucumber, horseradish, grated onion, and vinegar. Fold pineapple and cucumber mixture into jello. Pour into a jello mold and chill for several hours (about 6) until gelatin sets.
3) To remove jello from its mold, fill up a basin half-way with hot water. Lower the jello mold into the hot water, metal side down, until the water comes up almost to the edge of the mold. Keep it there 5 seconds and remove. Place a plate on top of the jello mold and turn upside down. The jello salad should just slide out.
Serves 6-8
CK Version: I like to use lime Jell-O and add some shredded carrots about an hour after the Jell-O begins to set in the fridge. It's yummy and very refreshing for summer time!
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