Recipe: Perfection Salad

Perfection Salad.

Perfection Salad is a good example of the creative congeals, aka aspics, that we like to serve down south. The original recipe was published in a recipe book called Dainty Desserts for Dainty People (that’s us for sure!) published in 1915. Ours uses sugar free lemon jello, and adds carrots which greatly enhance the eye appeal. It’s also a bit sweet, so you might consider substituting an envelope of unflavored gelatin for one of the lemon jello packets. Makes 16 servings and can be halved if you like.

Ingredients:
2 packages sugar free lemon jello
1 c finely shredded cabbage
1 c finely shredded carrots
1 c celery, finely diced (macedoine)
½ c red or green bell pepper or a combination, finely diced (macedoine)
½ c white vinegar
3 ½ c water (2 c boiling, 1 ½ c cold)
1 t salt
Mayonnaise for topping

Method: mix the jello with boiling water according to package directions and stir till gelatin is completely dissolved. Add cold water, white vinegar and salt and chill until it starts to set, a couple hours. Mix in vegetables and transfer to individual molds or an 8” square pan. Chill until thoroughly set. Unmold for serving; if you are using a square pan use a spatula to cut into servings and then lift out of the pan. (For easier unmolding place the jello pan in a larger pan with enough hot water to come close to the top of the jello pan; leave for a minute then test with a spatula. As soon as the jello separates easily from the pan, remove it from the hot water and cut into servings.) Serve with a dollop of mayonnaise (preferably Kewpie.)

Here’s the original recipe for Perfection Salad, from Dainty Desserts for Dainty People. “Sparkling Gelatine” was a product that included a packet of lemon flavoring the homemaker could add if desired.