Congealed Salads: Now and Then
Then 1979: Fit for a King
This caviar congealed salad is just the thing to make if William and Kate are coming for dinner. If you’re not having royal company, we say save your caviar for blini.
Now: The New Instant Classic
Recipe: Spiced Coconut-Cherry Mold
This creamy Spiced Coconut-Cherry Mold will steal the show at your next luncheon. Cinnamon and a hint of cardamom give this salad an exotic flair.
Now: The Celebratory Stunner
Recipe: Berries and Bubbles
Heads will turn when you unmold this sparkling Prosecco beauty. It’s a sweet, tangy congealed salad that makes you want to raise a glass.
Then 1979: Congealed Vegetable Salad
Lime-flavored gelatin, cabbage, spiced apple rings, and—wait for it—cottage cheese made up this holiday side dish. We’re speechless.
Now: The New Luncheon Legacy
Then 1984: Orange Pear Salad
Flavored like a Dreamsicle, this popular recipe made its mark with a—dare we say—awesome canned-fruit mosaic.
Now: The Entertaining Essential
Recipe: White Sangria Salad
Pretty and sweet, White Sangria Salad is the perfect accouterment at brunch, lunch, and dinner too. For brunch, try it dolloped with vanilla yogurt. Pair the fruity mold with chicken or tuna salad at a luncheon. And at dinner, serve it alongside grilled fish.
Then 1984: Creamy Cucumber Mold
Although the mix of ingredients is wacky (lime gelatin, mayonnaise, sour cream, cucumber, pimiento, and minced onion), we admit we’re intrigued by this ’80s summertime staple.
The Show-Off-At-a-Shower Sweet
Lemon Cupcakes with Lavender Frosting are the ultimate shower sweet. They’ve got a delicate flavor and dreamy lavender topping guaranteed to impress any bride or mom-to-be.
1978 Molded Avocado Salad
If we substituted fresh lime juice for the lime gelatin, we could call this congealed salad our first guacamole recipe!
Now: The Reunion Ritual
Recipe: Aunt Laura's Stained Glass Cake
Aunt Laura’s Stained Glass Cake is one-of-a-kind. Its buttery graham cracker crust cradles an airy pineapple cream and bits of flavored Jello. It’s a spectacular cake, courtesy of one of our food editor’s congealed champions, her great aunt, Laura Kazlo.