Waldorf Jello Salad

The next Jello salad on our Salute to Jell-O Salad journey is the Waldorf salad. Generally a salad that can be eaten prior to or in conjunction with a meal, suspending the ingredients in Jello allows this to become an after dinner salad treat as well. According to the Joys of Jell-O cookbook this is a “Two- way Recipe”. If serving as a desert one must consider garnishing with whipped cream, as a salad- serving it on crisp greens and topping it off with mayonnaise is preferred.

For my salad I used Cortland apples, red grapes, celery, chopped walnuts and whipped salad dressing (Miracle Whip) as well as two boxes of lemon Jello.

Technically this is my second attempt at this salad as the first one didn’t set properly and turned into a revolting, oozing blob.
Also, you may remember from my previous Jello post that I found that using only one box of Jello did not give the desired ingredient-mixture to Jello matrix ratio as the picture would suggest, so two boxes is what we will try this time.


1 pkg                         Jell-O Lemon, Mixed Fruit or Orange-Pineapple Gelatin

1/2 tsp                       salt

1 cup                         boiling water

3/4 cup                      cold water

2 tsp                         vinegar

3/4 cup                      finely diced celery*

1 cup                         diced red apples

1/4 cup                      chopped walnuts

1/4 cup                      mayonnaise (optional)

*Or use 3/4 cup halved, seeded red grapes.


Dissolve Jell-O and salt in boiling water. Add cold water and vinegar. Chill until very thick. Fold in celery, apples, walnuts, and mayonnaise. Spoon into individual molds or a 1 quart mold. Chill until firm. Un-mold and serve with cheese balls (cream cheese balls rolled in chopped walnuts) if desired.

Easy Waldorf Mold: Dissolve 1 Jell-O Lemon, Lime or Mixed Fruit package in 1 cup boiling water; then add 3/4 cup cold water. Chill until very thick. Then fold in 1 1/2 cups prepared Waldorf salad (home-made or commercial). Pour into a 1 quart mold. Chill until firm.

My variations other than the double Jello packages ( 2 c. boiling water & 1 1/2 c. cold water) include using both grapes and celery to equal 1 cup.
Also, in my first attempt I did use the long method with the vinegar and salt, but on tasting a sample of the oozing blob, I decided that it had too much bite to it for my taste. I am working on the faith of the “tangy zip” that a “whipped salad dressing” provides instead of mayo to compensate for the absence of the  salt and vinegar.

I found that the the mayo/salad dressing separated off the fruit when mixing, leaving small white specks suspended in the Jello.

Using a Tupperware ring mold circa ~ 1980’s, the full mixture fit perfectly.
While letting the Jello set I prodded it gently to try to  keep the fruit in the centre of the mixture and spread out. Since I started folding in the fruit just a shade too soon of “very thick”, I was concerned that they would all just float to the top and there would just be a base of fruit with lemon Jello on top once it was un-molded. My concerns were not totally unfounded as I discovered that the fruit was not evenly dispersed throughout. Did my prodding help? Maybe. If I waited a smidge more, would that have helped? Maybe. At the end of the day, does it really matter? Nope.


Ta- Da!

Here is the Waldorf Jello Salad in all it’s glory. I chose to garnish it with grapes and lemon, because there would’ve been too many cream cheese balls for only two people to eat. 😀

Sunset Salad

The first Jello salad on the menu is the Sunset Salad, it is made with lemon Jello, grated carrot and pineapple tidbits.
This recipe is adapted slightly from The Joys of Jell-O cookbook circa ~ 1967.
I have not followed the recipe to the letter in that I did not add pecans as optionally suggested because I think that they would be too dissimilar in texture to the Jello and unsettling to the soul. Also I did not investigate as to the volume of my mould, it just looked like it would fit.


1 pkg              Lemon or Orange-Pineapple Jell-O (3 oz. or 85 g)

1/2 tsp           salt

1 1/2 cups      boiling water

1 can               crushed pineapple/ pineapple tidbits (8.75 oz 0r 258.8 ml or 1 cup + 1 1/2 Tbsp)

1 Tbsp             lemon juice

1 cup               coarsely grated carrots


Dissolve gelatin and salt in boiling water. Add undrained pineapple and lemon juice. Chill until very thick. Then add grated carrots. Pour into individual moulds or a 1- quart mould. Chill until firm. Unmould and garnish with additional pineapple if desired. Makes about 3 cups or 6 side salads.

The final mixture of ingredients was poured/scooped into a simple aluminum mould.
After leaving to set overnight, the gelatin was inverted onto a prepared plate and garnished with maraschino cherries and lemon slices.


Voila! A Jello salad fit for any vintage magazine feature.

The picture in the book suggests to me that there is more Jello than pineapple- carrot mix than what I experienced. My salad (pictured) was very full of carrot and pineapple with not a lot of jello matrix to spare. I think that I will experiment with either halving the pineapple-carrot mix or doubling the Jello and using a larger mould, to suite my own tastes.
All in all a tart salad that is refreshing and a nice addition to a hearty plate of food such as a Thanksgiving or Christmas dinner.


Salute to Jello Salads!


With the holidays approaching, all the traditional foods come out with dyspepsia promises blazing from ovens – like guns at a wild west shoot out. Cookbooks long forgotten and worn out recipe cards are dug out of shelves and drawers. Every pot and pan in the house has something bubbling in it. The freezer is stuffed with goodies. Your pants feel snug… All this and more happens at Christmas.

But what if you could provide a make ahead treat? What if you could prepare some of your edibles in advance?
Great glittering snowballs, that would be marvelous!
Enter the Jello-O salad.

You may be thinking, that jello is jello and no amount of whipped cream is going to make this a time saving, impressive dish to serve at Christmas. This is where you are wrong, my friend. Maybe you aren’t old enough to appreciate the salads served to you in the 1960’s, maybe your grandparents had all of their teeth and didn’t need soft, easily chewed food, maybe your childhood sucked. Any of these reasons are good enough, but your excuses will not be, for you are reading this blog, and therefore are coming with me on this gelatin journey. We will be nostalgic and refreshed with these culinary delights and yes, so will your guests.

So, I bring to you another small mini series event. From Pumpkin Palooza we go to Salute to Jell-O Salads, where I will be bringing you the practically extinct delights of the Jell-O salad both sweet and savory. I am going to try to extend this mini series throughout the coming year so that we may enjoy the summer recipes as well as the winter ones.

So, grab a spoon and let’s dig in!