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Recipes

California Waldorf Salad Gelatin Mold

By Bon AppétitPhotography by Alex LauStyled by Rebecca Bartoshesky, Samantha Seneviratne
Image may contain Confectionery Food Sweets and Dessert
We learned what California onion dip was by digging through Betty Crocker archives. In our recreation, we subbed in envelopes of onion soup mix.Alex Lau

This Waldorf Salad recipe, part of our Throwback Thanksgiving feature, is from our 1974 issue. As the magazine states: "Something to be thankful for is a beautiful salad chilling in the refrigerator, ready to crown the harvest table with an added touch of grace—visible evidence of the thought and preparation that goes into making a holiday meal more attractive, more delicious than ever before."

Recipe information

  • Yield

    10 to 12 Servings

Ingredients

First Layer

1

envelope unflavored gelatin

3

tablespoons fresh lemon juice

¼

cup sugar

½

teaspoon kosher salt

½

cup prepared onion dip

Second Layer

2

envelopes unflavored gelatin

6

tablespoons fresh lemon juice

½

cup sugar

1

teaspoon kosher salt

1

cup chopped apples

½

cup chopped walnuts

½

cup chopped celery

Special Equipment

A 7-cup gelatin mold

Need to make a substitution?

Preparation

  1. First Layer

    Step 1

    In small saucepan, sprinkle gelatin over ½ cup water; stir over low heat until dissolved, about 3 minutes. Stir in lemon juice, sugar, salt, dip, and ½ cup water; pour into 7-cup mold and chill until set.

  2. Second Layer

    Step 2

    In large saucepan, sprinkle gelatin over 1 cup water; stir over low heat until dissolved. Stir in lemon juice, sugar, salt, and 2 cups water; chill until mixture is consistency of unbeaten egg whites. Fold in apples, walnuts, and celery; pour onto first layer and chill until firm.

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