Nothing says mid-century entertaining like a molded salad! This Pepper Salad Mold from the mid 1950s is a classic: crunchy veggies suspended in golden savory gelatin. The original recipe calls for peppers, celery, and carrot.  Create your own version by substituting your favorite combination veggies.

Make sure to keep your veggies chopped down to bite-sized or smaller. Shredded veggies work extremely well.

The Pepper Salad Mold looks impressive in a large mold or use a mini-bunt pan to create single serving rings for a party.

Pepper Salad Mold - 1954

1950s molded salad with crunchy peppers, carrots, and celery set in golden savory gelatin. Substitute your own combination of your favorite veggies to create your own version. 


  • 1 packet Lemon Gelatin
  • 1 cup Hot Water
  • 1 cup Cold Water
  • 1 Tbs White Vinegar
  • 1 tsp Salt
  • ½ tsp Ground Pepper
  • ½ cup Diced Green Pepper
  • ¼ cup Diced Celery
  • ½ cup Shredded Carrot


  • In a large mixing bowl, dissolve gelatin in hot water. Stir in cold water, vinegar, and 1/2 teaspoon salt. 
  • Cover and place in refrigerator 20-30 minutes or until it starts to thicken.
  • Meanwhile, a bowl, combine veggies and remaining 1/2 teaspoon salt and pepper.
  • When gelatin has thickened (not set!), stir in veggies. Pour mixture into a 1 quart mold or individual molds. Chill until firmly set. 
  • Remove carefully from mold(s) and serve chilled on a bed of lettuce and mayonnaise or salad dressing (optional).
Course: Salad

Serving Suggestions

  • Use a mini-bunt pan for individual molds.
  • Serve with Greek yogurt instead of mayonnaise
  • Add a 1/4 tsp. chili powder or a dash of hot sauce to mix to give it a some heat


Adapted from a recipe in a Jello advertisement circa 1954.

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