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It's like a whipped cream or mousse-based salad. If I remember correctly it has a small box of instant pistachio pudding, crushed pineapple, Cool Whip and diced maraschino cherries. Nuts? Red and green for the holidays.
For some reason this blend is addictive. It was very popular in the Seventies and handy for working women.
I have a similar one without the pudding that gets raves: canned sour cherries, drained, pecan pieces, crushed pineapple, Cool Whip and sweetened condensed milk.
My favorite is from my mom before people started using artificial ingredients. Finely ground cranberries, sugar, crushed pineapple and real whipped cream.
Yes, you’re right, it used pistachio pudding as a base, and depending on who made it, there would be nuts, shredded coconut, mini-marshmallows, etc. When I was a kid, it was at every potluck, birthday, shower, you name it. It’s very, very sweet, I don’t know why it’s called a salad!
It seems to have made a comeback with the whole retro-foods thing.
Mini marshmallows. Yes, that was the other thing in Mom's cranberry salad. Chef Daughter pronounces it "tacky" but it stays nice and tangy and if the salad spends the night in the refrigerator the marshmallows tend to disappear.
All of those mousse based salads seem more like dessert to me, too. SIL used to serve one that actually had filled cookies crushed up in it.
I agree with other posters that the best Thanksgiving salad would be crunchy and on the tart side with all that soft textured, rich food.
It's like a whipped cream or mousse-based salad. If I remember correctly it has a small box of instant pistachio pudding, crushed pineapple, Cool Whip and diced maraschino cherries. Nuts? Red and green for the holidays.
For some reason this blend is addictive. It was very popular in the Seventies and handy for working women.
I have a similar one without the pudding that gets raves: canned sour cherries, drained, pecan pieces, crushed pineapple, Cool Whip and sweetened condensed milk.
My favorite is from my mom before people started using artificial ingredients. Finely ground cranberries, sugar, crushed pineapple and real whipped cream.
My Mom used Cool Whip for a lots of things - I think she did the second one mentioned a lot. Then use the empty Cool Whip container for salad bowls after.
Arrange in layers in a glass bowl or platter: bottom layer is shredded cabbage. Then add a smaller layer of shredded carrot. Over this, add a layer of chopped red apple. Then scatter chopped walnuts over all. Last, add pomegranate seeds over top of all. Dress with vinaigrette made of good olive oil and your favorite vinegar. (I like white balsamic)
This adds clear fresh tastes to a table full of flesh and starch.
I've made all of these for holiday dinners and received TONS of compliments and requests for repeats. I always replace the blue cheese with gorgonzola for its milder flavor. Add the cheese, fruit and dressing I just before serving and toss with salt and pepper.
Or a composed plate of arugula, dried figs soaked in hot water to soften them, then cut in half horizontally (OMG, Fresh figs if you can find them!), a small slice of prosciutto, a small slice of burrata with the runny part dripping onto the arugula, salt, pepper and a little drizzled olive oil on the greens and burrata. I know it sounds like A PITA to make, but it's a quick plating.
Last edited by Jkgourmet; 11-27-2019 at 07:45 AM..
I've made all of these for holiday dinners and received TONS of compliments and requests for repeats. I always replace the blue cheese with gorgonzola for its milder flavor.
I've made all of these for holiday dinners and received TONS of compliments and requests for repeats. I always replace the blue cheese with gorgonzola for its milder flavor. Add the cheese, fruit and dressing I just before serving and toss with salt and pepper.
Or a composed plate of arugula, dried figs soaked in hot water to soften them, then cut in half horizontally (OMG, Fresh figs if you can find them!), a small slice of prosciutto, a small slice of burrata with the runny part dripping onto the arugula, salt, pepper and a little drizzled olive oil on the greens and burrata. I know it sounds like A PITA to make, but it's a quick plating.
All sound really good! Lucky folks who eat Thanksgiving at your house.
I was also going to suggest substitute spinach or cabbage for the lettuce. Great ideas everyone!
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