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Paradise Salad

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This retro-style Paradise Salad offers a delightful balance of sweet and tangy flavors, characteristic of mid-century American cuisine. The dish combines bright lemon gelatin with the creaminess of sour cream and the mild texture of cottage cheese, all studded with juicy crushed pineapple. It has a unique, jiggly texture that sets firmly in the refrigerator, making it an ideal make-ahead side dish. Perfect for potlucks, summer picnics, or holiday gatherings, this vegetarian salad brings a playful, vintage charm to the table. It pairs wonderfully with roasted meats or as a refreshing contrast to heavier main courses.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 125.0
Dietary: Gluten-free, Vegetarian
Description
This retro-style Paradise Salad offers a delightful balance of sweet and tangy flavors, characteristic of mid-century American cuisine. The dish combines bright lemon gelatin with the creaminess of sour cream and the mild texture of cottage cheese, all studded with juicy crushed pineapple. It has a unique, jiggly texture that sets firmly in the refrigerator, making it an ideal make-ahead side dish. Perfect for potlucks, summer picnics, or holiday gatherings, this vegetarian salad brings a playful, vintage charm to the table. It pairs wonderfully with roasted meats or as a refreshing contrast to heavier main courses.
Ingredients
  • 1 package Lemon jello
  • 1 cup Cottage cheese
  • 1 cup Hot water
  • 2 cups Crushed pineapple
  • 1 cup Sour cream
  • 1 head Salad greens (for serving)
Directions
  1. 1
    Drain the crushed pineapple, reserving 2 cups for the recipe.
  2. 2
    Dissolve the lemon jello powder in 1 cup of hot water, stirring until completely clear.
  3. 3
    Refrigerate the jello mixture for approximately 15-20 minutes, or until it thickens to a syrupy consistency.
  4. 4
    Beat the sour cream into the thickened jello mixture using a rotary beater or hand mixer until smooth and well combined.
  5. 5
    Gently fold in the cottage cheese and 1 cup of the drained crushed pineapple.
  6. 6
    Pour the mixture into a 1-quart mold or serving dish.
  7. 7
    Refrigerate for at least 4 hours, or until firm enough to unmold.
  8. 8
    Run a knife around the edges of the mold and invert onto a bed of salad greens.
  9. 9
    Garnish with orange slices or the remaining crushed pineapple before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 125.0kcal
% Daily Value *
Total Fat 2.8g5%
Saturated Fat 1.5g8%
Cholesterol 8.4mg3%
Sodium 220.0mg10%
Total Carbohydrate 19.6g7%
Dietary Fiber 2.3g10%
Sugars 14.1g
Protein 7.4g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: paradise salad, jello salad, lemon jello, cottage cheese, pineapple, sour cream, retro recipe, vegetarian, picnic food, potluck, gelatin dessert, side dish, vintage recipe, chilled salad, lemon dessert, fruit salad, easy salad, summer salad, nostalgic food, make ahead
Read it online: https://www.chefs-mate.com/recipe/paradise-salad/