Spring is here with warmer, longer days. Everything is blooming and feels fresh. Today I want to share a simple and easy recipe that is light and fits with simpler dining on the patio.
The recipe contains Jell-O and a few ingredients, but I guarantee it is yummy. I learned this salad recipe from my mother. Trust me. I am not really a Jell-O person. When we have church dinners and one of the sides is going to be Jell-O, I honestly will walk past that table without stopping. People do some horrid things to Jell-O. They add cottage cheese or nasty canned fruit cocktail or sour cream and so on. Yuck! Just as a little factoid – the state of Utah has the highest consumption in the nation of green Jell-O. (It’s what they do to all that Jell-O that scares me.)
1 large box of Lime Jell-O (You can use two boxes if you want for a thicker salad.) You can use the sugar-free type or the regular. I’ve done it with both and both are good. I try to use sugar-free to save a few calories.
1 grated carrot 1 small apple, diced
1/8 cup of finely chopped walnuts
Make the Jell-O according to the package directions. (For one box – Add 2 cups boiling water to dissolve the gelatin followed by 2 cups of cold water. For two boxes – Add 4 cups of boiling water to dissolve the gelatin followed by 4 cups of water.) Pour into a 9” x 13” pan.
Add the grated carrot, walnuts, and diced apple to the Jell-O so that it covers the entire surface of the Jell-O. Chill in the refrigerator until set. Cut into square pieces and serve on a plate.
When I was little my brothers and father would put a dollop of mayonnaise on the top of their servings. Not my cup of tea, but feel free to add that if you would like.
Enjoy the cool and refreshing flavor. Bon Appétit!