Heavenly Lime Salad Recipes

LEMON-LIME JELLO SALAD A.K.A. DAD'S GREEN JELLO

Steps:

• Lightly spray a 9 x 13 baking dish.
• Dissolve both boxes of JELLO and unflavored gelatin in hot water in baking dish.
• Stir in sweetened condensed milk, pineapple, cottage, cheese and mayonnaise until thoroughly combined.
• Chill until firm, at least 2 hours.
• Sprinkle on lemon and lime zest if desired.
• Cut into squares and serve cold.

LIME GELATIN SALAD I

Steps:

• In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour.
• Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature.
• In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.

HEAVENLY LIME SALAD

Steps:

• In a small saucepan, dissolve lime gelatin in 2 cups boiling water. Remove from heat and add 3/4 cup of reserved pineapple juice. Cool to room temperature.
• Add mayonnaise to gelatin mixture and whisk together until smooth. Refrigerate until slightly thickened.
• Fold in the pineapple, Cheddar cheese and pecans. Pour in 2 quart mold and chill until firm.

GRANDMA'S LIME GREEN JELLO SALAD RECIPE (WITH COTTAGE CHEESE & PINEAPPLE)

Steps:

• In a large multi-cup measuring cup (I use my 4 cup Pyrex), add all of the reserved pineapple juice and then add enough water to the juice to make a total of 2 cups. Pour into pot and bring just to a boil.
• Add the lime Jell-o mixes to the boiling pineapple juice/water and stir until dissolved. Remove from heat, allow to cool just slightly.
• In a mixing bowl, stir together the mayo and evaporated milk. Combine until very smooth. Slowly stir in the Jell-o mixture until all is incorporated with the mayo/milk mixture. Stir in the crushed pineapple, cottage cheese, and walnuts.
• Pour mixture into an 8×8″ glass casserole pan. Cover and refrigerate for at least 4 hours or overnight (preferred).

GRILLED SALMON COBB SALAD WITH CILANTRO LIME RANCH DRESSING

Steps:

• Grill the salmon: Pat salmon dry and rub both sides with olive oil. Combine Italian seasoning with garlic powder and season both sides along with salt and pepper.
• Grill salmon 4-5 minutes on each side until salmon registers 62F degrees. Chop salmon into medium pieces and set aside.
• Make the salad: In a large salad bowl, combine all salad ingredients and grilled salmon. Set aside for a moment to make the dressing.
• Make the dressing: In a food processor or blender, pulse all ingredients until smooth and creamy. Season dressing with salt and pepper to taste.
• Serve salad cold with dressing and enjoy!