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mystery salad

(1 RATING)
111 Pinches
ejhellen avatar
Dover, TN
Updated on Jul 21, 2011

I first had this salad summer in 1966. I was 10, with my parents visiting a family friend. Like a lot of kids I thought...ok this is boring, and this ole lady is boring too! LoL She served this with dinner that day, I fell in love with it, asking if she would let me have the recipe. Boredom took a hike where food or recipes were involved...even then. :) Long track record for a recipe I still use today! Cool creamy and yummy...just right for a hot summer day. Making this for the weekend...will post pics then.

prep time 20 Min
cook time
method ---
yield 8 - 10

Ingredients

  • 1 box 3 oz lime jello
  • 1 cup crushed pineapple in juice
  • 1 cup evaporated milk
  • 1/2 cup flaked coconut
  • 1/2 cup celery, sliced thinly
  • 1 cup carrot, shredded, about 2 medium
  • 1 cup cheddar cheese, shqrp shredded
  • 1 cup chopped pecans
  • 1/2 cup mayonnaise

How To Make mystery salad

  • Step 1
    In a small to medium saucepan, bring pineapple to a boil, add jello and stir till disolved. Cool mixture about 10 minutes and stir in evaporated milk. Place in fridge and chill for 30 minutes or mixture begins to thicken...like egg whites.
  • Step 2
    While jello mixture is chilling, stir together in a large bowl the flaked coconut, celery, shredded cheese, carrot and pecans. Add jello when thickened fold to incorporate then fold in mayonnaise. Turn into a ring mold, a decorative serving bowl or just leave in the mixing bowl. Smooth the top and chill at least 5 hours or overnight till firm.
  • Step 3
    Unmold to serving plate if using the mold. This is great alone, or as a side with dinner. I have added whipped cream to the top as a dessert.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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