Recipe | Lulu's Jello Salad

Sent in by Libby Krause -- "It simply isn't Thanksgiving without this salad. One year an aunt (too far into her Thanksgiving day wine) took the plate of Jello salad from Lulu and made a sweeping turn and sent the whole thing flying across the dining room and onto the floor. We salvaged what we could and tried to ignore the occasional cat hair."

  • 2 cans (#2) pitted Bing cherries, drain and save juice
  • 2 package orange Jello
  • 1/3 cup lemon juice
  • 1 c. pecans
  • 2/3 oz. stuffed green olives (slice)
  • 1 c mayo
  • 1/4 c br sugar
  • 2 T lime juice
  • +-1/2 t ground New Mexico red chilis (not hot and not regular chili powder)
Heat cherry juice and 1/3 cup lemon juice and enough olive juice to total 3 1/2 cups liquid. Add both packages orange Jello. Dissolve Jello in liquid mixture. Chill for about 45 minutes.

Add: Both cans of drained cherries, 1 c. pecans, 2/3 oz. stuffed olives (slice). 

Make sauce by mixing brown sugar and lime juice. Blend in the mayo and ground chili. Chill in a ring mold until firm. Turn out onto a bed of lettuce leaves. Place the sauce in a bowl in the middle of the ring mold.


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