Modern Waldorf Jello Salad

Modern Waldorf Jello Salad

This is a unique take on the classic Waldorf Salad, incorporating lemon Jell-O for a molded dessert-style version.

A refreshing, creamy twist on the classic Waldorf Salad with a balanced texture and enhanced flavors.  

1 package (3 oz.) lemon Jell-O

1 cup hot water

¼ cup lemon juice (or a mix of lemon and pineapple juice)

½ teaspoon salt

1 cup chilled evaporated milk (or ¾ cup condensed milk for a sweeter version)

½ cup finely chopped celery

1 cup diced apples (peeled or unpeeled, your choice)

¼ cup toasted pecans, chopped

¼ cup halved red or green grapes

½ cup whipped cream (optional, for garnish)

Lettuce leaves for serving

Instructions:

Dissolve the Jell-O – In a medium bowl, dissolve the lemon Jell-O in 1 cup of hot water. Stir in salt and lemon juice (or pineapple juice mix). Chill until the mixture is cool but not set.

Prepare the creamy base – In a separate bowl, whip the chilled evaporated milk until slightly thickened. Gradually fold it into the cooled Jell-O mixture.

Fold in the mix-ins – Gently stir in the apples, celery, toasted pecans, and grapes. Mix until evenly distributed.

Mold & chill – Pour the mixture into a lightly greased loaf pan, individual molds, or mold of your choice. Chill for at least 2-3 hours until fully set.

Serve & garnish – Unmold onto lettuce leaves and garnish with a dollop of whipped cream and an extra sprinkle of pecans for a beautiful presentation.

Makes 6 servings.

Here is an image of the Modern Waldorf Jello Salad served as individual portions.

Comments:  

To unmold a jello mold, briefly dip the mold in warm water, then place a serving plate over the top and carefully invert it to release the jello onto the plate; if needed, gently run a knife around the edges of the mold to loosen the jello before inverting. 

Enjoy this beautiful version of Waldorf Salad as a vintage Jello Salad!