Congealed salad is a jello salad and is a retro dish. The main ingredients of this salad are flavoured gelatin and fresh fruit. Some people also like to use vegetables. You can also find cream cheese, cocktails, nuts, and cocktails in this salad. You can serve it chilled or at room temperature.
Congealed salads originated in America in the 1930s. They were invented by Mrs. John E. Cook. It is a dessert salad but is also served as a side dish sometimes. The reason why the congealed salad was so famous is that it was like eating a salad that was very sweet.
To make the congealed salad, add boiling water to the gelatin. Mix it and then crushed ice to it. Put the cream cheese in a bowl and beat it until smooth. Then, fold the cheese into the jelly mixture. Lastly, add cottage cheese, apple, banana, pineapple, and walnuts to the mixture and mix properly. Transfer it to a dish and freeze it until set.
But before going to the full recipe, let’s check out some other healthy salads as well.
1. Grilled Thai Green Bean Salad– It is a delightful recipe that brings us the green beans in an outstanding combination. It is a delicious salad. The grilling gives the vegetables a charred and smokey flavour.
2. Yorkshire Pudding– It is an easy-to-make healthy recipe that you can enjoy for your breakfast or a starter. In fact, it is a common starter dish in England. It has four simple ingredients and an easy cooking process.
3. Waldorf Salad– This salad is a mixture of sweet, crunchy, and nutty flavors and textures. When all these work together, they make the perfect salad. It is very easy to make Waldorf salad and you can make this recipe in minutes.
4. Parisian Potato Salad– This salad is made from golden potatoes, vegetables, yogurt, eggs, and herbs. The potatoes are boiled to perfection and then mixed with vegetables and other ingredients. It is easy to make and gets ready in no time.
What's In The Post
Congealed Salad Recipe
Equipment
- Bowl
Ingredients
- 5 ounces Fruit Flavored Jelly
- 6 ounces Cream Cheese
- 30 ounces Large Curd Cottage Cheese
- 12 ounces Fruit Cocktail
- 20 ounces Pineapple Chunks
- 9 ounces Mandarin Orange
- ½ cup Crushed Ice
- 1 Chopped Apple
- 1 Sliced Banana
- 1 Chopped Walnut
Instructions
- In a bowl, add boiling water and gelatin. Mix it and then add crushed ice to the gelatin mixture.
- Put the cream cheese in a bowl and beat it until smooth.
- Then, fold the cream cheese into the jelly.
- Lastly, add cottage cheese, apple, banana, pineapple, and walnuts to the gelatin and cheese mixture. Mix it properly.
- Pour it into a dish and put it into the refrigerator. Freeze until set and then serve.
Nutrition
Varieties Of Congealed Salad
Let’s see the different varieties of the congealed salad.
Cranberry Congealed Salad Recipe
Equipment
- Pot
Ingredients
- 2 ounces Cherry-Flavoured Gelatin
- 12 ounces Cranberry Sauce
- 1 Chopped Orange
- 1 Chopped Apple
- ½ cup Chopped Pecans
- 2 cups Boiling Water
- 8 ounces Juice
- 2 tbsp Sour Cream
- 2 tbsp Mayonnaise
Instructions
- Add gelatin to the pot of boiling water and stir until gelatin dissolves. Then, add the crushed ice.
- After that, stir in the cranberry sauce until it blends.
- Then, add apple, orange, pecans to the gelatin mixture and mix.
- Transfer it to a dish and put it in the refrigerator until it sets.
- Stir the mayonnaise and sour cream.
- Add a dollop of the mixture of mayonnaise and cream over the frozen jelly before you serve.
Nutrition
Strawberry Congealed Salad
Equipment
- Bowl
Ingredients
- 1 Strawberry Jello Box
- 15 ounces Sliced Strawberries
- 10 ounces Crushed Pineapple
- 1 cup Chopped Walnut
- 1 cup Chopped Peanuts
- 1 Boiling Water
- ½ cup Crushed Ice
- 1 cup Sour Cream
Instructions
- In a bowl, add strawberry jello and boiling water. Mix it and then add crushed ice.
- Then, add the crushed pineapple to that bowl and stir the mixture.
- Fold the pecans, walnuts, strawberries into the jello mixture and transfer it to a dish.
- Freeze until it sets and serve the salad with a dollop of sour cream. You can also garnish it with strawberry slices.
Nutrition
Lime Congealed Salad
Equipment
- Bowl
Ingredients
- 1 box Lime Gelatin
- ½ cup Boiling Water
- ½ cup Crushed Ice
- 1 ounce Cream Cheese
- 2 tbsp Mayonnaise
- 1 cup Whipped Cream
- 1 ounce Crushed Pineapple
- ½ cup Chopped Walnuts
Instructions
- Add gelatin in a bowl of boiling water. Mix it until it dissolves and then add crushed ice.
- In another bowl, add mayonnaise and whipped cream. Beat the mixture until it becomes a bit fluffy.
- When the gelatin begins to set slightly, add pineapple and walnuts.
- Beat the cream cheese until smooth. Fold the cream cheese into the gelatin.
- Pour the mixture into a dish and put it in the refrigerator until it sets.
Nutrition
Mandarin Orange Congealed Salad
Equipment
- Bowl
Ingredients
- 1 box Orange Flavor Jello
- 1 cup Boiling Water
- 1 ounce Cheese Cream
- 15 ounces Crushed Pineapple
- 10 ounces Mandarin Orange
- ½ cup Crushed Pecans
- ½ cup Crushed Walnuts
Instructions
- Add jello in boiling water in a bowl. Mix it until it is properly dissolved and then, crushed ice.
- Beat the cream cheese until smooth. Fold the cream cheese into the gelatin.
- Combine cheese cream mixture with pineapple and mandarin orange.
- Lastly, add pecans and walnuts. Transfer this mixture to a dish.
- Refrigerate until the jelly sets and then serve.
Nutrition
Blueberry Congealed Salad
Equipment
- Large Bowl
Ingredients
- 2 Blueberry Jelly
- 2 cups Boiling Water
- ½ cup Crushed Ice
- 1 can Blueberries
- 1 cup Crushed Pineapple
- 1 cup Crushed Cream
- 1 cup Sour Cream
- ½ cup White Sugar
- ½ tbsp Vanilla Extract
- ½ cup Chopped Walnuts
Instructions
- Add the blueberry gelatin to boiling water in a large bowl. Mix it and then add crushed ice.
- Add the juice of crushed pineapple and blueberries to the bowl and mix.
- Then, add the pulp of the crushed pineapple and blueberries and pour into a mold.
- Freeze the mixture until firm.
- In another bowl, mix sour cream, sugar, vanilla extract, walnuts, and cheese cream.
- Spread this mixture over the set jelly.
- Freeze this salad again for about 30 minutes before serving.
