Emerald Salad

Emerald Salad

Thanks for your requests!  By popular demand, here is one of them; namely, a salad that we traditionally have during the holidays, but one that I make year round.  If you consider yourself a culinary purist or just have an automatic rejection of all things involving green jello (99% of the time I would agree with you actually), I promise you that this salad fits in that 1% category that is definitely worth making.  The general reaction at family functions for first-time tasters goes as follows:  casually looking at the salad with a skeptical look, taking a small amount, taking one taste...and then heaping half their plate full of the stuff.  Okay, maybe not half the plate, but definitely a mound of it! 

Emerald Salad
(Print this Recipe)
1 small pkg. lemon jello
1 small pkg. lime jello
2 c. liquid (juice from drained pineapple, the rest water)
1 c. crushed pineapple, drained
1 c. mayonnaise
1 c. cottage cheese
1 c. heavy cream
1 c. nuts (preferably pecans), chopped


Directions:
1. Heat liquid and dissolve jello in it.
2. Put dissolved jello in bowl and put it in the fridge until it starts to get firm.
3. Add all other ingredients to the semi-firm jello and mix in well.
Note:  For a fluffier salad, you can whip the cream and fold it in last.