Molded Lime Salad Recipes

LIME GELATIN SALAD I

Steps:

• In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour.
• Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature.
• In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.

LIME SHERBET MOLDED SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in sherbet until well blended. Chill until syrupy. , Spoon whipped topping into a large bowl. Gradually beat in the gelatin mixture on low speed until well blended. Pour into a 12-cup mold coated with cooking spray. Refrigerate for 6-8 hours or until set.

MOLDED VEGETABLE SALAD

Steps:

• In a bowl, dissolve gelatin and salt if desired in boiling water. Add the cold water and vinegar. Chill until partially set. Fold in remaining ingredients. Pour into a 4-cup mold that has been lightly coated with cooking spray. Chill until firm. Unmold onto a serving platter.

FLUFFY LIME SALAD

Steps:

• Drain pineapple, reserving juice; set the pineapple aside. In a saucepan, combine gelatin, water and reserved juice. Cook and stir over low heat until gelatin is dissolved. Refrigerate until syrupy, about 30 minutes., In a small bowl, beat cream cheese until fluffy. Stir in gelatin mixture, walnuts, marshmallows and reserved pineapple. Fold in the whipped cream. , Transfer to a 1-qt. serving bowl. Cover and refrigerate for 2 hours or until set.

SIMPLE LIME GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Beat in sherbet until melted. Add whipped topping; beat well. , Pour into an 8-cup ring mold coated with cooking spray. Refrigerate for 4 hours or until set. Unmold onto a serving platter.

LIMEADE

Steps:

• Cut limes in half and squeeze lime juice into a 2 quart pitcher. Add sugar and stir until dissolved. Fill pitcher with cold water, stir and chill in refrigerator.

LIME, PINEAPPLE AND CARROT SALAD

Steps:

• Pour boiling water on gelatin in medium bowl; stir until gelatin is dissolved. Stir in cold water and pineapple. Refrigerate about 45 minutes or until thickened but not set.
• Lightly brush six 1/2-cup salad molds with vegetable oil. Stir carrot into thickened gelatin; pour into molds. Refrigerate about 4 hours or until firm.
• To unmold salads, dip molds into hot water for 10 seconds. Place salad plate upside down onto each mold; turn plate and mold over, then remove mold. Top salads with mayonnaise.

PERFECTION SALAD- GRANDMA'S VERSION

Steps:

• 1. Combine the 2 packages of lime Jell-O with 4 cups of hot water in a large bowl, stirring until dissolved. Stir in cold water. Immediately add vegetables and well drained pineapple. Pour mixture into a mold or serving dish. Refrigerate until mixture has set (about 2 or 3 hours).
• 2. Prepare the lemon Jell-O package following directions on package. Pour over the first mixture after it has set. Refrigerate the salad for several hours more or overnight. Unmold by dipping into hot water for 10 seconds.
• 3. OPTIONAL: Serve with a sauce made of 1 cup mayonnaise or Miracle Whip thinned with 1-2 tablespoons milk, and sweetened with 1-2 tablespoons sugar. mix well until sugar is dissolved. Adjust amounts of milk and sugar to your taste. Spoon over salad as it is served.

COOL CUCUMBER MOLDED SALAD

Steps:

• Place the shredded cucumber in a colander to drain. In a medium bowl, whisk together the gelatin mix and hot water until gelatin has dissolved. Mix in the sugar, salt and vinegar. Set aside to cool until it starts to set, about 1 hour.
• When the gelatin has thickened, stir in the mayonnaise, and fold in the drained cucumber. Transfer to a mold or serving bowl, and chill for 3 hours, or until set.