Grandmother Wilson’s Pink Salad

Grandmother Wilson’s Pink Salad

There’s something you need to know about salads in the South.  Just because something has the word, “Salad,” in the title, doesn’t mean it’s healthy.  But you can almost guarantee that it’s going to be tasty.  I have no idea why this dish is called a salad.  But it is.  It’s really more like a dessert or a special side dish.  You are in for a very scrumptious treat here.  I first had this at my cousin, Carolanne’s, house this past Easter.  She outdid herself on the feast we had that day (as always).  She included this special dish not only because it’s delicious, but also because it’s a family recipe passed down by my Great Grandmother Wilson. I can just imagine the family gathering on the farm to sit down for dinner with this heirloom dish on the table.  I’m so glad to have it in my recipe box now so that I can pass it down to future generations as well. You’re going to love it.  And maybe you’ll pass it down through your family also.

Reach For:

1 TBSP (1 envelope) unflavored gelatin

1/2 cup reserved cherry and pineapple juice

1/2 cup sugar

1 cup heavy cream (1/2 pint), whipped

1 package cream cheese

2 TBSP mayonnaise

1/2 cup red maraschino cherries, chopped

1/2 cup drained, crushed pineapple (save juice for liquid)


Soften gelatin in juice over low heat. LET COOL. (If you don’t, you’re going to have a big mess!) Make whipped cream using heavy cream.  Cream the cheese, sugar and gelatin. Gently fold in whipped cream. Pour into casserole dish or gelatin mold and top with whole cherries. Place in refrigerator until set.

Yields: 12-15 Servings

Recipe Source: My Great-Grandmother Wilson

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