This vintage style veggie salad made with carrots, mayo, green peppers, and onion suspended in lemon gelatin with salt and vinegar is straight out of the 1950’s and despite it containing gelatinized mayo is actually not that bad. This jello along with 3 others from my book makes an appearance on the The Chew, hosted by Iron Chef America‘s Mario Batali and Michael Symon, Top Chef‘s Carla Hall, and What Not to Wear’s Clinton Kelly, as part of their “cooking through the decades” week with jello representing the fabulous 50’s. The show, airing Monday February 6th, is available to stream on The Chew’s website.
2 cups boiling water
1 pkg (8 serving size) or 2 pkgs (4 serving size) lemon gelatin
1/2 tsp salt
1 1/2 cups cold water
3 Tablespoons vinegar
1 1/4 cups finely chopped carrots
1/2 cup mayonnaise
1 cup finely chopped green peppers
1/4 cup sliced sweet onions
Stir boiling water into gelatin and salt in large bowl at least two minutes until completely dissolved.
Stir in cold water and vinegar. Reserve 2 3/4 cups gelatin at room temperature. Refrigerate remaining gelatin about 1 hour or until thickened (spoon drawn through leaves definite impression).
Stir carrots into thickened gelatin. Spoon into 5 cup mold. Refrigerate about 15 minutes or until set but not firm (gelatin should stick to finger when touched).
Stir 1 cup of the reserved gelatin into mayonnaise in medium bowl with wire whisk until smooth. Spoon over gelatin layer in mold. Refrigerate about 30 minutes or until set but not firm (gelatin should stick to finger when touched).
Stir in green peppers and onions into remaining reserved gelatin. Spoon over mayo gelatin layer in mold. Refrigerate 3 hours or until firm.
Unmold, garnish as desired.