Okay, this whole Jello-salad thing from back in the day is just not my thing. I tend to associate Jello with sweet dishes, like Jello and fruit salad, or even Jello and cottage cheese. This recipe for Cardinal Salad is probably bright red as it uses both beet juice and diced beets. It’s unknown if they were cooked beets, but I assume as much, and they are likely not pickled beets. Pickled beets are great, plain cooked beets, not so much. I don’t know who thought it would be a good idea to mix Jello with all sorts of random other flavors, but I’d like to thank them for stopping. Continue reading →