I won’t deny it: I dislike gelatin desserts and salads. In a recent post I said that during the 60s, the best food was easy food, and gelatin dishes feel like a cop-out to me. There’s very little effort to making a jello salad. Maybe that was the intent, but for me it’s just a hard pass. Don’t let my opinion sway you if this sounds tasty, though! These sound like they are meant to be a fancy “salad” served during a plated luncheon. Let’s play bridge after eating!

Pineapple Gelatin Squares

1 pack lemon jello

1 c hot water

Pineapple juice & water to make 1 cup

1 teas vinegar

1/4 teas salt

1 c grated raw carrots

1/4 teas salt

1 #2 can crushed pineapple – drained (retain the juice for the pineapple juice/water mix above)

1/2 c chopped pecans

Dissolve jello in hot water. Add pineapple juice & water, vinegar 7 1/4 teas salt. Chill until slightly thickened. Season carrots with 1/4 teas salt; add to pineapple & nuts. Fold into gelatin mixture. Turn into 10x16x1 1/2 pan. Chill until firm. Cut in squares & serve on lettuce. Makes 6 servings.