Monterey souffle salad recipe from 1953

Two ways to make savory souffle salads with Jello! (1953)

If you’re a salad-lover, but you’ve run out of new salad ideas, this will be the best news you’ve read in years! It’s a completely new kind of salad. One that wins applause — especially from men — like no other salad you ever served!

Monterey souffle salad recipe from 1953

Ahhh! A really new salad idea – made the new fast-frost way!

If you’re a salad-lover (who isn’t?) … … but you’ve run out of new salad ideas (who hasn’t?) … this will be the best news you’ve read in years! Hellmann’s and Best Foods Real Mayonnaise (the Whole-Egg Mayonnaise) and Jell-O (Now’s the time for) have come up with a completely new kind of salad. One that wins applause — especially from men — like no other salad you ever served!

It’s the rich, creamy-smooth SOUFFLE SALAD — and all you need is Jell-O and Real Mayonnaise and your favorite vegetables, fruit, chicken, cheese, etc. (see below).

Once you’ve tried one of our recipes — for Lenten meals, or light dinners, or just salads — you’ll probably be able to create combinations of your own, just as appealing and excitingly new. Get started today!

Recipe for Souffle salad with mayo and Jell-O (1953)

Main souffle salad recipe

BASIC RECIPE — EASY AS 1- 2 -3

1) Dissolve 1 package Lemon or Lime Jell-O in 1 cup hot water. Add 1/2 cup cold water, 1 to 2 tablespoons vinegar or lemon juice, and 1/2 cup Best Foods or Hellmann’s Real Mayonnaise. Season with salt and pepper. Blend well with rotary beater. Pour into freezing tray.

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2) Quick-chill in freezing unit (without changing control) 15 to 20 minutes, or until the mixture is firm about 1 inch from edge but soft in center. Then turn mixture into a bowl and whip with a rotary egg beater until fluffy and creamy smooth.

3) Fold in 1 to 2-1/2 cups vegetables, fruits, fish, poultry, meat, cheese, or eggs. Pour into 1-quart mold or individual molds. Chill until firm in refrigerator (not freezing unit) 30 to 60 minutes. Serve on salad greens with Real Mayonnaise.

Serves 4 to 6

>> Also see: Monterey souffle salad recipe (1955)

Egg souffle salad recipe

Make the Basic Jell-O Souffle Salad [above] using Lemon Jell-O.

In step 3, fold in 3 diced hard-cooked eggs, 1/2 cup diced celery, and 1 tablespoon each diced green pepper, diced pimento, and finely chopped onion. Arrange 1 sliced hard-cooked egg in molds; pour Jell-O mixture on top.

Chill as directed. Serve with salad greens and additional Real Mayonnaise.

Recipe for Souffle salad with mayo and Jell-O (1953)

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