Crisp Vegetable Salad

Crisp Veggie Salad 1

Crisp Veggie Salad 2


Here’s a recipe that falls in the “everything’s better with Jello” category, lol. Jello salads were very popular in the 1950s forward and you can find many different recipes in the “Jello” category by clicking the down arrow on the category’s bar. I have to admit I would not look forward to making this one. Jello and fruit works for me, but Jello and veggies just….doesn’t.

Crisp Vegetable Salad

1 envelope Knox gelatine

1/4 cup cold water

1 cup hot water

1/2 c sugar

1/2 teaspoon salt

1 tbs lemon juice

1/4 cup vinegar

1/4 c diced cucs or cabbage

3/4 c diced celery

1/2 c finely shredded carrot

2 teaspoon grated onion

2 tbs chopped green pepper

and (or) pimiento

Soften gelatine in cold water on very low heat, add hot water, sugar, salt, lemon, stir until dissolved. Add vinegar.

Chill until mixture is the consistency of unbeaten egg whites. Stir in vegetables. Chill until firm. Serve on salad greens.

3 thoughts on “Crisp Vegetable Salad

  1. I don’t know if I’m glad it’s not for lemon or lime jello, but vinegar jello? Let’s just not go there. This just does not sound appealing at all. Odd proportions of veggies…oh, yeah, the combination of veggies is pretty odd, too. What’s scary is that someone must have shared this recipe!


  2. My mother made this every Thanksgiving. It is actually much better than it reads and saves having to make a last-minute salad with everything going on with the big Thanksgiving dinner. I had her recipe (cut from a book or magazine), but it had smeared over the years from lots of use; I couldn’t read how much carrot it called for. Thank you so much for posting this recipe, so I could see that it was 1/2 cup of shredded carrot. My mother passed away in 2020 at the age of 90, so I couldn’t ask her. The salad turned out just how I remembered it.


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