Ingredients for Molded Lime Pineapple Salad
- Boiling Water
- Lime Gelatin
- Crushed Pineapple
- Lettuce leaves, for serving (optional)
- Mayonnaise, to taste (approximately 1 tablespoon per serving)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Molded Lime Pineapple Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Molded Lime Pineapple Salad
- In a medium bowl, sprinkle 1 package (1 ounce) of unflavored gelatin over 1/2 cup of boiling water. Stir until the gelatin is completely dissolved.
- Reserve 1/2 cup of the pineapple juice from a 20-ounce can of crushed pineapple, adding enough water to reach 1 cup total.
- Add the 1 cup of pineapple juice mixture to the dissolved gelatin and stir well to combine.
- Refrigerate until the gelatin mixture thickens, but is not fully set (about 30-45 minutes).
- Gently stir in 2 cups of drained crushed pineapple.
- Pour the mixture into four 6-ounce individual molds or one 4-cup mold.
- Refrigerate until the salad is firm (at least 3-4 hours, or preferably overnight).
- To serve as a side dish: Unmold the salad onto a bed of lettuce. Top each serving with 1 tablespoon of mayonnaise.
- To serve as a dessert: Unmold the salad and top with whipped topping (approximately 1/4 cup per serving).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
213g
Fat
0g
Carbs
18g
