Coronado Salad Ring

Pure mid-century charm, the kind of glistening molded salad that anchored every potluck and holiday buffet. Lime and lemon jello set the frame, then in go cottage cheese, crushed pineapple, walnuts, cream, and mayonnaise for a soft, creamy body.

The surprise is a spoonful of horseradish, which tips the whole thing from sweet toward savory and keeps it interesting against the fruit. Set in a ring mold until firm, it slips out onto a platter as a glossy crown.

Pile fresh strawberries into the open center for color and a juicy contrast to the creamy ring. It is part salad, part centerpiece, and it slices into neat wedges everyone reaches for. Best of all, it is made entirely ahead, so it waits in the fridge while you handle the rest of the spread.

Kitchen Tips

• Use canned crushed pineapple, not fresh. Fresh pineapple carries an enzyme that keeps gelatin from setting.
• Chill the ring until completely firm before unmolding, ideally several hours or overnight.
• To release it cleanly, dip the mold in warm water for a few seconds, then invert onto the platter.
• Add the ingredients in the order given so the jello thickens evenly and suspends them instead of letting everything sink.

Variations

• Swap the walnuts for toasted pecans, or leave nuts out for a smoother texture.
• Fill the center with mixed berries, grapes, or melon balls in place of strawberries.
• Dial the horseradish up for a sharper savory edge, or down for a sweeter, dessert-leaning salad.