Perfection Salad Grandmas Version Food

PERFECTION SALAD

Perfection Salad image

A family recipe dating back to the early part of the 20th century, by my great-grandmother. I have a tendency to think of this as Grandpa's salad, because he always prepared it for us. My mom and sister still make it for our holiday family gatherings, although now we usually use sugarfree Jello. (I've recently discovered that Perfection Salad is not something unique to our family - there are a lot of old recipes on net for it. They're generally similar to the one below.)

Provided by Julesong

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup boiling water
1 (3 ounce) package lemon Jell-O gelatin
2 tablespoons vinegar or 2 tablespoons lemon juice
1 teaspoon salt
1 cup cold water
1 cup finely diced celery
1 cup finely shredded cabbage
1 tablespoon dried onion flakes
2 tablespoons chopped pimiento
mayonnaise (Best Foods, Helmann's, or Vegenaise)

Steps:

Pour boiling water over jello in bowl.
Stir until jello is disolved.
Stir in vinegar, veggies, salt, and cold water.
Pour into mold, chill until firm.
Serve unmolded on chilled plate, topped with a generous dollop of mayonnaise (family tradition of the last 30 years or so demands that you use Best Foods mayo brand - *never* Miracle Whip).
If preferred, use 1/2 cup celery and 1 cup grated carrot.
You can use sugar-free jello for a diabetic/lowcarb version of Perfection Salad. Sometimes lemon jello is difficult to find - we've sometimes used lime instead.

PERFECTION SALAD

Perfection Salad image

Make and share this Perfection Salad recipe from Food.com.

Provided by Julesong

Categories Vegetable

Time 3h1m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 envelopes unflavored gelatin
1/3 cup lemon juice
2 3/4 cups water
1/2 cup sugar
1/4 cup cider vinegar
1/2 teaspoon salt
2 cups cabbage, Finely Shredded
1 cup celery, Chopped
1/2 cup green pepper, Chopped
2 slices pimientos (1 jar;Drain and chop the jar of pimientos.)

Steps:

In medium saucepan, soften gelatine in lemon juice; t stand 1 minute.
Over low heat, cook until gelatine dissolves.
Add water, sugar, vinegar and salt; stir until sugar disssolves.
Chill until partially set.
Fold in remaining ingredients; pour into lightly oiled 6-cup mold.
Chill until set, about 3 hours or overnight.
Refrigerate leftovers.

Nutrition Facts : Calories 72, Fat 0.2, Sodium 168.8, Carbohydrate 16.4, Fiber 1.3, Sugar 14.4, Protein 2.2

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