Grandma’s Pineapple Cucumber Lime Jello Salad

Name: Grandma’s Pineapple Cucumber Lime Jello Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 170 grams package of Jell-O Lime gelatin; 1 teaspoon salt; 473 milliliters hot water; 473 milliliters cold water; 355 milliliters peeled, diced cucumbers; 3 Tbsps horseradish (or more if you want it spicier); 1 teaspoons grated onion; 2 Tbsps vinegar; 355 milliliters diced or crushed drained canned pineapple (you cannot use fresh pineapple with gelatins. The bromelaine enzyme in fresh pineapple will keep the gelatin from bonding.)

Grandma’s Pineapple Cucumber Lime Jello Salad requires approximately approximately 45 minutes from start to finish. This hor d'oeuvre has 137 calories, 3g of protein, and 0g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up jell-o lime gelatin, horseradish, onion, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Users who liked this recipe also liked Cucumber Lime Jello Salad, Pineapple Cranberry Jello Salad, and Creamy Lime Jello Salad.

Instructions

In a bowl, dissolve lime jello and salt in 2 cups of hot water (don't use boiling water, just regular hot water).

Ingredients you will need

Lime Jello

Water

Salt

Equipment you will use

Bowl

Add 2 cups cold water. Chill until slightly thickened - the consistency of egg whites, about 30 minutes.

Ingredients you will need

Egg Whites

Water

In a separate bowl mix cucumber, horseradish, grated onion, and vinegar. Fold pineapple and cucumber mixture into jello.

Ingredients you will need

Horseradish

Pineapple

Cucumber

Vinegar

Onion

Equipment you will use

Bowl

Pour into a jello mold and chill for several hours (about

until gelatin sets.

Ingredients you will need

Gelatin

To remove jello from its mold, fill up a basin half-way with hot water. Lower the jello mold into the hot water, metal side down, until the water comes up almost to the edge of the mold. Keep it there 5 seconds and remove.

Ingredients you will need

Water

Place a plate on top of the jello mold and turn upside down. The jello salad should just slide out.

Equipment

Bowl

Ingredients

Servings:

170grams

package of Jell-O Lime gelatin 1teaspoon

salt 473milliliters

hot water 473milliliters

cold water 355milliliters

peeled, diced cucumbers 3Tbsps

horseradish (or more if you want it spicier)1teaspoons

grated onion 2Tbsps

vinegar 355milliliters

diced or crushed drained canned pineapple (you cannot use fresh pineapple with gelatins. The bromelaine enzyme in fresh pineapple will keep the gelatin from bonding.)

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Tenuta di Nozzole Le Bruniche Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 12 dollars per bottle.