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Monday, July 6, 2009


A classic from when I was a child.  You can serve this salad any time of year and it will not be unappreciated.  It makes a nice, festive statement on any table.  It's a great addition for St. Paddy's Day, so keep that in mind too. 

1 cup grated English cucumber, OR (250 mL)
  finely diced
1/2 cup diced canned pineapple, (125 mL)
  optional (NOT fresh pineapple)
1 tbsp grated onion (15 mL)
3 envelopes unflavored gelatin (45 mL)
1/cup lemon juice (75 mL)
1 cup boiling water (250 mL)
1 cup cold water (250 mL)
Liquid sucralose to equal 1/2 cup SPLENDA® Granular (125 mL)
1/cup mayonnaise (75 mL)
1 tbsp vinegar (15 mL)
1/tsp salt (0.5 mL)
Green food coloring

Set aside the cucumber, pineapple, if using, and grated onion. In a large glass bowl, soften gelatin in lemon juice. Add boiling water and stir until gelatin dissolves. Stir in cold water, liquid sucralose, OR SPLENDA® Granular, mayonnaise, vinegar, salt and green food coloring. Whisk the mixture really well until the mayonnaise dissolves. Pour into a jello mold. Chill the mixture about 30 minutes or more until thickened slightly. Fold cucumber, pineapple (if using) and onion into gelatin and chill at least 6 hours.

Helpful Hints: My food processor grater assembly makes short work of grating the cucumber and onion. To remove cucumber jello salad, fill up a basin with hot water and lower the jello mold into the water for 5 to 10 seconds.  Place a pretty plate on top of the jello mold and invert.  The salad should slide out easily. 

The bromelaine enzyme in fresh pineapple will prevent the gelatin from setting.

Yield:  6 servings
with/without pineapple
113.5/107.0 calories
3.4/3.3 g protein
9.8/9.8 g fat
3.4/1.9 g net carbs

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