A friend shared this recipe with me years ago. She had a vegetable garden and always had a good yield of cucumbers. This pleasant, comforting salad is the right amount for one or two. The cucumber and green onions give a nice texture contrast and refreshing crunch.
-Bernadeane McWilliam, Decatur, Illinois
"We don't miss the sugar in this cool, tart and tangy gelatin salad," writes Janet Davis of Atkinson, Nebraska. "It's my family's favorite, especially at the holidays because of its festive color. Walnuts and celery adds a delightful crunch."
My cousin served this tasty salad to my family at a memorable Sunday dinner many years ago. I've added this special dish to my menu for Valentine's Day, but I prepare it for other holidays as well. It's so colorful that it adds a festive touch to your table.
"We had an annual potluck at work," relates Pat Squire of Alexandria, Virginia. "Wonderful recipes came out of that meal - this cool, tart gelatin salad is one. I'm diabetic, and when I'm asked to share a dish, this is what I take."
"As a child, I asked my mother to make this colorful gelatin for birthdays," recalls Lorna Northcutt of Gladstone, Oregon. "Now I fix it for my husband and son. You can leave out the marshmallows if you prefer," she adds.
Get in the swim with this refreshing cucumber-lime molded salad, a hit at my theme party! Any fish or shell-shaped mold would work well for this salad, but if you don't have one, you can improvise with common pan shapes as shown.
—Martha Conaway, Pataskala, Ohio
Any meal benefits from this ruby-colored salad - it's always a refreshing accompaniment. I never have leftovers, since the combination of sweet, tangy and crunchy ingredients is so irresistible.
-Regina Albright, Southhaven, Mississippi
During the holidays, I'll at times serve this unusual salad in place of cranberry sauce. It goes well with pork or poultry . Honestly, though, it's good with any everyday meal, too. It's just a little tart, so it rounds out rich food.
I've been cooking ever since I made corn bread to surprise my family when I was 9. My brothers wouldn't eat it—but my parents did!
My husband and I are dairy farmers in partnership with our grown son.