Easter Salad
Here’s another “concealed” salad recipe. I made this dish the day before Easter 1997. I thought I was going to make the Mandarin Orange salad, but I didn’t have any orange gelatin, so I used what I had: lemon and lime. This was such a hit that I just had to write it down.
To cut calories and make this a bit more tart, omit the marshmallows.
Ingredients
1 (3oz, 4-serving size) package lemon gelatin
1 (3oz, 4-serving size) package lime gelatin
2 small cans Mandarin oranges, reserve liquid
12 oz. container cottage cheese
2 (8-oz.) cartons of low-fat Cool Whip
3 cups miniature marshmallows
In a medium saucepan over low heat, mix together the reserved liquid from oranges (plus enough water to yield 2 cups), lemon gelatin mix, lime gelatin mix, and marshmallows. Stir constantly until marshmallows are melted. Remove from heat and place in a sink of ice water. When gelatin mixture has cooled for about 5-10 minutes, add in rest of ingredients. Refrigerate until firm (if you can keep everyone out of it for that long!).