JELLIED WALDORF SALAD
- 20m Prep Time
- 0sCook Time
- 4h Ready In
A light and refreshing molded salad with apples, celery, figs, and pimientos in a lemon-gelatin base. Perfect for a dramatic presentation.
Ingredients
- 237 ml apples diced
- 59.1 ml celery diced
- 59.1 ml figs chopped
- 29.6 ml mayonnaise
- 29.6 ml sugar
- 78.9 ml lemon juice
- 1.23 ml salt
- 29.6 ml gelatin
- 2 red pimientos cut in small strips
- Lettuce
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 18.6 mg
- Iron: 0.29 mg
- Magnesium: 9.03 mg
- Phosphorus: 16.1 mg
- Potassium: 134 mg
- Zinc: 0.1 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml mayonnaise
- 29.6 ml sugar
- 78.9 ml lemon juice
- 1.23 ml salt
- 29.6 ml gelatin
- Lettuce
Prepare
- Dice 237 ml apples
- Dice 59.1 ml celery
- Chop 59.1 ml figs
- 2 red pimientos, cut in small strips
Let's Cook
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Step 1.
In a large bowl, combine 1 cup diced apples, ¼ cup diced celery, ¼ cup chopped figs, 2 tablespoons mayonnaise, 2 tablespoons sugar, ⅓ cup lemon juice, and ¼ teaspoon salt. Stir until the fruits are evenly coated.
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Step 2.
In a small bowl, sprinkle 2 tablespoons gelatin over ¼ cup cold water. Let stand for 5 minutes to soften. Then add 1 ½ cups boiling water and stir until the gelatin is completely dissolved.
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Step 3.
Pour the gelatin mixture into the fruit mixture and stir well to combine. Pour the combined mixture into a mold (such as a 4-cup ring mold or individual molds). Refrigerate for at least 4 hours or until fully set and firm to the touch.
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Step 4.
To serve, unmold the salad onto a platter lined with lettuce leaves. Garnish with strips of red pimiento. Serve with additional mayonnaise on the side if desired.