Summer Garden Gelatin Salad - Recipe

     This is a version of Perfection Salad that originated in 1905 in a recipe contest.  Many versions of garden gelatin salads exist and were especially popular in the sixties.  This salad is my take.  I prefer a less sugary salad with a more tart fruit and citrus flavored gelatin to hold the fresh vegetables.  The apple cider vinegar provides just the right tartness and brings forth a delicious apple flavor.  I used the sweet cabbage from Shenendoah Seasonal at our Loudoun Farmer's Market in Virginia for the salad below.  It is the perfect cabbage for this recipe.  The heads are firm and heavy in the hand, which means they are super fresh.  You don't need a fancy jello mold to make this recipe.  If you have one that is fine, but I have used a simple glass bread pan.  You can also pull out a Bundt pan too.  To unveil the artistry of unmolding a gelatin mold, in other words to avoid frustration, I provide detailed unmolding instructions to maximize your success.  As with childbirth, it is all worth it once the baby arrives.  I love eating this salad.  With each bite you get a crunch of fresh green veggies and a bit of salty savory from the olives all surrounded by a cider lemon gelatin.

Using a bread pan as a mold.

Using a Bundt pan as a mold.

Summer Garden Gelatin Salad
(Serves 8)

2 Packages Gelatin
1/4 c. Sugar
1 tsp. Salt
1 1/2 c. Boiling Water
1 1/2 c. Cold Water
1/2 c. Apple Cider Vinegar
2 T. Freshly Squeezed Lemon Juice
2 c. Green Cabbage finely shredded
1 c. Celery chopped
1/4 c. Green Pepper chopped
1/2 c. Pimento Stuffed Green Olives sliced

     Stir together the gelatin, sugar, and salt in a glass mixing bowl.  Add the boiling water and stir until dissolved.  Stir in the cold water, vinegar, and lemon juice.  Place uncovered in the refrigerator until it develops a consistency of sloshy egg whites.  We want it to be partially set, so when the vegetables are added they don't all fall to the bottom of the mold.  You will need to watch the timing carefully.  After 45 minutes, start checking by giving it a stir, then check every 20 minutes.  Timing will depend upon the temperature of your refrigerator.  In the meantime, prepare the cabbage, celery, green pepper, and olives.  Shred, chop, and slice as directed in the ingredient list.  It is ok if some pimentos fall out of the olives.  I use a simple box grater for shredding the cabbage using the large slit.  Gently toss the vegetables in a mixing bowl and set aside.  Once the gelatin mixture is partially set, stir in the vegetables and pour into a lightly greased 1.5 qt gelatin mold or lightly greased 4.5 x 8.5 inch glass bread pan.  You may also use a Bundt pan.  Place in the refrigerator uncovered until set.  Once set, I cover it in plastic wrap and keep it in the refrigerator until I am ready to unmold.  I let mine sit overnight.  Before turning out the mold, moisten the serving plate and the top of the gelatin with a small amount of water.  This will enable you to slide the salad into place should it not come out centered on the plate.  Before turning out the mold, soak the pan in some warm water.  For a thin metal mold, you may need just a few seconds.  For a glass bread pan, it will take longer.  Pull out of the water and try it every few seconds or so until it slides out.  If you overshot the timing and the gelatin salad has started to melt a little, don't panic.  Just use a paper towel to soak up the excess liquid on the plate, and it is ready for presentation!  Store in the refrigerator covered in plastic wrap.

Sweet Cabbage.

I use the large slit on the box grater to shred the cabbage.

Mixing the veggies.

In my Bundt pan.