Dear Cook or Baker, I know – I know the molded salad looks a bit odd. The problem was that the mold I wanted to use was too small, but the guests expected were many. So I got creative.
The recipe is one I had for decades, but had never made. As hard as I try I will never make use of all the recipes I find interesting, AND I am still collecting new ones! At least they require less dusting than a collection of salt and pepper shakers or teapots.
The salad is very dense and doesn’t have the sweet taste of most gelatin salads. It is one I will make again. I must share that at the end of the meal only half the salad had been eaten. So, either my creative design scared people off, or there were too many food choices, or they simply weren’t crazy about it. I really don’t know.
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| Orange Buttermilk Salad | Print |
- 1 can (20 ounces) unsweetened crushed pineapple, undrained
- 3 tablespoons sugar
- 1 package (6 ounces) orange-flavored gelatin
- 2 cups buttermilk
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 cup chopped nuts
- In a saucepan, combine pineapple and sugar.
- Bring to a boil, stirring occasionally.
- When mixture boils, immediately add gelatin and stir until dissolved.
- Remove from the heat; cool slightly.
- Stir in buttermilk, and chill until partially set.
- Fold in whipped topping and nuts.
- If necessary, chill until mixture mounds slightly.
- Pour into a lightly oiled 8 & ½ cup mold.
- Chill overnight.
- Servings 12 to 16.
