You all know how this goes – Grandma had so many “salad” recipes (recipes just named “Salad”) that we are now up to Salad #10. Remember that these “salads” don’t always contain vegetables. In fact, most of them are made with some kind of jello, fruit, whipped cream combination. There was that one Vegetable Salad that contained jello along with some vegetables and other weird things, but we don’t talk about that one. I did say I’d make ALL the recipes – but that one was waaayyy out there. Grandma just had so many family gatherings, potluck dinners, and church gatherings, that it seems that she kept a file of a LOT of different “salads” to pull out on a moments notice. She made this particular “salad” a lot, and I know why – it’s the most ridiculously easy salad EVER – AND it’s delicious. By the way – all of Grandma’s “salad” recipes are absolutely delicious. Except for that Vegetable Salad.
Here is the recipe as I made it:
Salad #10
The recipe says to make a package of lemon pie filling or pudding mix as directed except use whole eggs and add 1/4 cup of lemon juice, and then cool.
I wanted to make this salad even easier, so I used a can of lemon pie filling instead – no mixing the pudding or pie filling ahead of time.
Whip:
1 cup of whipping cream (there’s no need to add any sugar to the cream – when you add the fruit, that makes it “plenty sweet”)
Mix in:
1 can lemon pie filling (I used this instead of the package of lemon pudding and pie filling mix – Grandma says on the card that you can also use apricot or peach pie filling)
Add drained fruit:
I added: fruit cocktail, pineapple, mandarin oranges
If necessary you can add some mini marshmallows – I used about a half of a bag just for demonstration purposes – the salad didn’t really need them (Grandma always did this when she felt the “salad” was too soft or runny from the fruit juice).
This recipe is seriously one of the EASIEST “salads” you could possibly make. You could even have the ingredients in your pantry, ready to go – especially if you wanted to use something like a frozen non-dairy whipped topping instead of whipping cream – just keep that in your freezer.
I mixed the lemon pie filling and the whipped cream together first.
Next, in went the drained fruit. After the fruit is mixed in, this is where you can then decide if you need some miniature marshmallows to make the salad less “soft” or “wet”.
I did add about a half of the bag of marshmallows, just for demonstration purposes. Plus they’re delicious – that is the goal here, after all.
This “salad” can be served straight from the big bowl, if you’re at a larger gathering, but it’s also pretty in individual dishes if you’re serving it for a smaller gathering.
Whether you need a “dish to pass” for a potluck dinner, or it’s just you and your special someone for a more intimate dinner, this “salad” is quick and easy to make, and it’s absolutely delicious. Add this Salad #10 to your recipe arsenal for all of your “salad” needs, and you’ll be able to whip this one up at a moment’s notice.