Green Spring Salad Ring

This Spring Salad Ring fits nicely into my green recipes plan for this month. It is from the Better Homes and Gardens So Good With Fruit book, 1967. The caption on this photo is:

“Glistening crown of lime gelatin tops Spring Salad Ring. Pineapple and cucumber add contrasting crunch to the creamy cheese layer.”

Has anyone here had cucumber and pineapple together before? I just don’t know about that combo. But here’s the recipe:

Dissolve two 3-oz. packages lime-flavored gelatin in 1 3/4 cups boiling water; add 1/3 cup lemon juice. For clear gelatin layer: Measure 3/4 cup of the gelatin mixture and to it add 1/4 cup water; pour into 6-cup ring mold. Chill till almost set.

Meanwhile, prepare pineapple-cucumber gelatin layer; Pare 1 large cucumber; halve and scrape out seeds. Grate cucumber or put through food chopper, using fine blade, drain. Measure 1/2 cup drained grated cucumber.

Blend one 8-oz. package cream cheese, softened and 1/4 cup mayonnaise or salad dressing. Stir in one 13 1/2 oz. can crushed pineapple, undrained, the grated cucumber, 2 tablespoons minced onion, and 1/2 tsp. grated lemon peel; mix well. Stir in remaining gelatin mixture. Chill till partially set. Pour over set gelatin in mold. Chill firm. Serves 8.

I don’t know about adding the minced onion, either. This is a lot like the Under the Sea Jello mold with pineapple and cream cheese topped with Lime Jello, but I love how the caption here encourages us to enjoy “crunchy.” Hmmm…

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4 Responses to Green Spring Salad Ring

  1. Patti T. says:

    Just look how far food photography has come. This looks so unappetizing.

  2. Amy Alessio says:

    I know – green overload!

  3. Joe Torres says:

    I like how food that you highlight from this era also follows the design aesthetic of the era itself. “I’m eating a cake that matches the fridge!”

  4. Pingback: Green Spring Salad Ring – gazzetta

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