Sunday, August 21, 2011

Cucumber Jellied Salad

I cannot recall the last time I made or even ate, a jellied salad.  It seems that no one takes the time to prepare them anymore.  And in the past, I have stayed away from them because the ones I did see, were wet and runny on my plate... who wants that?

When one of my Weight Watchers buddies mentioned that she was taking a jellied salad to a luncheon one day last week, we asked her to share the recipe she uses and she was kind enough to do that.

She uses 1 cup of fat free Miracle Whip in her version.  I halved all the ingredients to make a smaller salad, and instead of using 1/2 cup of the fat free Miracle Whip, I used 1/4 cup of fat free Miracle Whip mixed with 1/4 cup of fat free plain Balkan style yogurt.  I also used lime Jell-o instead of the lemon that she suggested but next time I will use lemon and change up the veggies a bit, too.   The possibilities are endless once you know the basic method.

This salad does take a bit of babysitting to get to the end result, but so worthwhile.  It  is a lovely way to add something a little different to your meal.  And, if you happen to have a jelly mold, do go ahead and use it!

And I should also mention, that it does stay nice and firm, even when it touches hot food on your plate. It doesn't melt and run away!

Cucumber Jellied Salad
Makes 6 servings, about 1/2 cup each
  • 1 pkg sugar free lemon or lime Jell-o
  • 1 cup boiling water
  • 1/4 fat free Miracle Whip
  • 1/4 cup Balkan or Greek style fat free plain yogurt
  • 1-1/2 tsp white vinegar
  • 1 cup grated cucumber
  • 1 Tbs grated onion
  • 1/2 cup grated carrot
  1. Combine the Jell-o and the boiling water in a bowl that holds at least 4 cups.  Stir until the gelatin powder is completely dissolved.
  2. Add the Miracle Whip, yogurt, and vinegar and whisk till combined.
  3. Place the bowl into the refrigerator for approximately one hour till the gelatin begins to set up.
  4. Meanwhile, grate the cucumber, carrot and onion, and put them in a strainer to drain as much water away as possible.
  5. When the gelatin has begun to thicken around the edges, remove it from the fridge and fold the veggies into it.
  6. Replace it in the fridge and leave till completely set and ready to serve  - this may take another 3 or 4 hours.

Per serving.
Weight Watchers P+ = 1.
Calories 30; Proteing 1g; Carbohydrates 4g; Fat 0g; Fibre 0g.

The leftovers, if you have some, will keep nicely in the refrigerator over night.  Some jellied salads get weepy.  This one doesn't.  It stays lovely and firm.

Make sure the gelatin powder is completely dissolved in the boiling water.

The addition of the mayonnaise and yogurt turns it to a milky color.

Drain the vegetables to get as much liquid out as you can.

When the gelatin has begun to set, stir in the drained veggies.

About 3 hours later, it is completely set and ready to serve.

A single serving... lots of veggies in each bite.


  1. Oh I am impressed...such a good job with the photos...I adore this salad and so happy that you do too. Riki

  2. I am also not big on jellied salads but have to say this looks delicious!

  3. I agree, this is a delicious salad. Very refreshing for a hot summer day!


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