This retro jello salad gets an unexpected kick from horseradish.
Growing up in the 60s, one would encounter a lot more Jello salads than one does these days.
My grandmother used to love to make gelatin salads for us - salads molded with Jell-O gelatin.
Elise Bauer
One of her favorites included lemon jello, cabbage, and marshmallows.
(I can’t remember what that one tasted like; must have blocked it out.)
Another favorite of hers was a lime jello salad with pineapple, cucumber, andhorseradish.
Elise Bauer
I on the other hand loved it.
When grandma passed away a few years ago we inherited her recipe collection, including this one.
I just found it this weekend and had to make it.
But it was still delicious.
I dare you to make it and then tell me what you think!
Better yet, let me know what your favorite jello salad is.
The bromelain enzyme in fresh pineapple will keep the gelatin from bonding.)
Add 2 cups cold water.
Chill until slightly thickened - the consistency of egg whites, about 30 minutes.
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.
To remove jello from its mold, fill up a basin half-way with hot water.
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.
