Waldorf Mold
Submitted by gypsyrosalie
A vintage lemon Jell-O mold loaded with diced apples, crisp celery, chopped walnuts, and a swirl of mayonnaise. This retro Waldorf gelatin salad is a nostalgic potluck classic.
YIELD
3 servingsPREP
15 minCOOK
0 minREADY
2 hrsIf your grandma ever brought a jiggly, jewel-toned salad to a church supper, chances are it looked a lot like this.
Lemon gelatin gets spiked with a splash of vinegar for tang, then folded with all the Waldorf salad essentials: crisp apple, crunchy celery, toasted walnuts, and just enough mayonnaise to make it creamy without losing that signature wobble.
Serve it unmolded on a bed of lettuce with cheese balls on the side for the full retro experience.
Pro Tips
- Chill the gelatin until it’s thick as unbeaten egg whites before folding in the fruits and nuts. Too thin and everything sinks to the bottom.
- Dip the mold in warm water for about 10 seconds before inverting to release cleanly.
- Use tart, firm apples like Granny Smith so they hold their crunch in the gelatin.
Ingredients
Directions
Dissolve Jell-O and salt in boiling water.
Add cold water and vinegar.
Chill until very thick. Fold in celery, apples, walnuts and mayonnaise.
Spoon into individual molds or a 1-quart mold.
Chill until firm.
Unmold and serve with cheese balls if desired.
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