I believe that something happens to us as we develop appreciation for flavors, though. At one time, bleu cheese crumbles were thoroughly obnoxious to me and now they are a delicacy I don't want to be without. It's this same phenomena that has occurred with my love/hate relationship with Horseradish Jello Salad. I find the punch that comes from the horseradish, blended with the mello flavor of the lime jello is - well, amazingly refreshing! The cucumber provides a cooling and satisfying crunch!
It is critical to select a good quality of Horseradish. Look for PREPARED Horseradish and NOT Horseradish Sauce. The better the quality, the hotter it will be. Use your own taste when adding the horseradish. Start with 1/4 cup and go from there!
|Prepared Horseradish and NOT Horseradish Sauce|
Follow the directions on the lime jello package. Allow the jello and hot water to slightly cool before adding the vinegar, salt and lemon juice to the mix. Place jello in the refrigerator until partially congealed. (about 35-40 minutes).
|Allow Jello to rest in the refrigerator until slightly congeal|
While waiting for the jello to partially set, chop cucumber, green olives and black olives. As an option, you can add a bit of green onion and/or celery to the mix
|Chop your ingredients while waiting|
Remove the partially congealed jello from the refrigerator, and beat it until it is frothy (about 2 minutes).
|Beat Partially Congealed Jello Until Frothy|
FOLD in 1 cup of Cool Whip, or slightly more, to create a light foamy texture. I use a wire whisk to remove lumps and get it smooth, but not a mixer. A mixer will make it too runny.
|Fold in Cool Whip|
When the mix is smooth and fluffy, fold in your chopped vegetables, blending slightly. You do not want to stir, just blend it. Last, add the horseradish to your preferred taste.
|Fold in the chopped veggie|
Pour the mix into a jello mold and cover with wax paper. You may want to put a dish on top of it to keep the wax paper in place. I like a mold that has a center cut out. Refrigerate overnight for best results. Unmold just before serving onto a plate and garnish with black olives and parsley.
|Pour the mix into a jello mold|
Horseradish Jello Salad
- 2 pkg. lime jello
- 2 cups hot water
- 2 T lemon juice
- 1 T vinegar
- 1/2 tsp. salt
- 1+ cups cool whip
- Horseradish - start with 1/4 cup adding more to taste
- 1/2 cup sliced green olives
- 1/2 cup sliced black olives
- 1 cup chopped cucumber
Prepare jello according to package directions. Let the lime jello and hot water cool a bit before adding lemon juice, vinegar and salt. Set in the refrigerator to partially congeal (about 20-25 mins.) Remove from refrigerator and whip with a mixer until frothy. Fold in the cool whip until it is a light fluffy texture. Add the horseradish, green and black olives and chopped cucumber. Pour into a mold and let it rest overnight.
Release the molded jello onto a plate. Garnish with black olives.