Key West Molded Salad (1958) is a citrus gelatin mold with avocado, oranges, and cottage cheese. Light and creamy it is well suited for summer buffets and potlucks.
Key West Molded Salad -1958
Key West Molded Salad (1958) is a citrus gelatin mold with avocado, oranges, and cottage cheese. Light and creamy it is well suited for summer buffets and potlucks.
Ingredients
- 1 pkg Lime Flavored Gelatin
- 1 cup Hot Water
- 1 cup Cottage Cheese
- 1 Tbs Lemon Juice
- 2 Tbs Mayonnaise
- ½ tsp Salt
- 1 Avocado ((peeled and pitted))
- 1 Orange (or 1 can Mandarin oranges drained) ((peeled & diced))
Instructions
- In a heat-proof mixing bowl, whisk gelatin and hot water until dissolved. Place in refrigerator to thicken.
- Meanwhile, half avocado. Mash one half and dice other half into small cubes.
- Once gelatin has thickened to a syrupy consistency, stir in lemon juice, mayo, mashed avocado, and cottage cheese. With a hand mixer or whisk beat until well-blended and fluffy.
- Gently stir in a oranges and diced avocado and transfer to mold (1 quart or multiple individual molds).
- Chill in refrigerator until firm and fully set. When ready to serve, un-mold and serve chilled.
Suggestions for Preparing Key West Molded Salad
+ Recipe recommended serving with deviled eggs
+ Add or substitute orange for 1/2 cup crushed pineapple
+ Try orange, lemon, or pina colada flavored gelatin.
Source
Adapted from a recipe appearing in Good Housekeeping’s Summertime Cookbook, 1958.
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