Waterlogged Recipe - How to Make This Retro Gelatin Salad

Waterlogged salad is a fun and colorful gelatin salad creation that was popular in the 1950s-1970s. With its vibrant layers of citrus gelatin, cottage cheese, crushed pineapple, nuts, and more suspended artistically, waterlogged salad is sure to be the star of any retro party or potluck. This article provides an authentic recipe and tips for making picture-perfect waterlogged salad at home.

History of Waterlogged Salad

Gelatin salads like waterlogged salad rose to prominence in American cooking during the mid-20th century. Recipes appeared in cookbooks, magazines, and community fundraising publications. The name “waterlogged” refers to the hydrated texture from the layers of gelatin and the “salad” description as savory gelatin dishes were considered salads at the time.

Key Qualities of Waterlogged Salad:

• Layers of lime, lemon, or orange gelatin
• Suspended fruits and vegetables
• Cottage cheese layer
• Nuts like pecans or walnuts
• Creative, artful presentation

Waterlogged Salad Ingredients

To make this retro salad, you will need:

Fruit:

• 1 cup pineapple tidbits
• 1 cup mandarin oranges
• 1⁄2 cup maraschino cherries

Vegetables:

• 1 cup shredded cabbage
• 1⁄2 cup shredded carrots

Salad:

• 2 (3 oz) packages lime gelatin
• 2 cups hot water
• 1 cup cold water
• 1 (8 oz) container cottage cheese
• 1⁄2 cup chopped pecans or walnuts

How to Make Waterlogged Salad

Prepare the fruit:

• Drain all fruit well to remove excess liquid.
• Pat dry with paper towels.
• Refrigerate until ready to use.

Prepare the gelatin:

• Dissolve gelatin powder in 2 cups hot water. Stir for 2 minutes.
• Add 1 cup cold water and refrigerate 30-40 minutes.

Assemble the salad:

• Place a small amount of thickened gelatin in the bottom of a glass bowl.
• Carefully layer prepared fruits, vegetables, cottage cheese, nuts in gelatin.
• Top with more gelatin and refrigerate overnight to set.

Serving Suggestions

Waterlogged salad can be served:

• As a side at a retro party or potluck
• On a pedestal cake plate for dramatic effect
• Garnished with extra nuts, cherries, or mint sprigs
• Alongside roast beef or ham dinner
• Scooped into parfait cups for individual servings

Tips for Perfect Waterlogged Salad

• Use freshly opened packages of gelatin for best results.
• Chill gelatin completely between layers.
• Drain canned fruits well so they don't dissolve gelatin.
• Pat fresh fruits dry before adding to gelatin.
• Unmold carefully onto plate before serving.

Conclusion

With its fun, creative presentation and refreshing fruity flavors, waterlogged salad is a retro classic that's worth reviving. The sweet and savory layered combo encapsulates the entertaining flair of midcentury cooking. Impress guests with your artistic flair by serving up this festive blast from the past.

FAQs

Where did waterlogged salad originate?

Waterlogged salad emerged in American recipe booklets and magazines in the 1950s as gelatin salads gained widespread popularity.

What foods are traditionally used?

Pineapple, mandarin oranges, maraschino cherries, cabbage, carrots, cottage cheese, and nuts are commonly used.

What colors look best?

Vibrant orange and lime green gelatin layers with bright red cherries and orange pineapple provide bold, contrasting colors.

Should I use sweetened or unsweetened gelatin?

For balanced flavor, unsweetened gelatin works best. The fruit provides enough sweetness.

How long will waterlogged salad keep?

Properly refrigerated, waterlogged salad will keep 2-3 days before serving.