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Emerald Salad

Serves: 12
Hands On Time: 
Total Time: 


2 (3-ounce) packages lime-flavored Jell-O
1 (0.25-ounce) package unflavored gelatin
1 (20-ounce) can crushed pineapple in juice
Juice of 2 small lemons, plus the zest of 1 lemon
Juice of 2 limes, plus the zest of 1 lime
Water, as needed
1 cup cottage cheese
1 cup sweetened condensed milk
1/2 cup mayonnaise


Lightly spray a 9- by 13-inch baking dish or other mold with nonstick oil spray.

In a large bowl, whisk together the Jell-O and the unflavored gelatin.

Strain the crushed pineapple through a fine-mesh strainer set over a 2-cup liquid measuring cup. Measure out 1 cup of the pineapple and reserve. (Save the remaining pineapple for another use.) Add the lemon and lime juice to the measuring cup with the pineapple juice. Add enough water to bring the liquid level to 2 cups. Transfer to a small saucepan.

Bring the juice mixture to a boil over medium-high heat. Pour the boiling mixture into the bowl with the Jell-O and whisk to dissolve. Let sit until lukewarm, 15 to 20 minutes.

Stir in the cottage cheese, condensed milk, mayonnaise and reserved pineapple into the cooled Jell-O mixture until the milk and mayonnaise are thoroughly incorporated. Transfer to the prepared baking dish. Refrigerate until fully set, at least 1 hour.

When ready to serve, sprinkle both zests across the top of the salad. Slice the salad into squares and serve. (Alternatively, before zesting, dip the bottom of the baking dish into a pan of hot water to loosen. Flip the salad out onto a large serving platter and sprinkle with zest.)

Photo: Kate Williams

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