Reviewed: Dec. 24, 2008

My battered old 1960s cookbook calls this salad "California Lime Mold", and I agree that the horseradish is essential. As for the appearance, I've always added an extra step that gives the salad an airy texture, like a festive mousse. After the jello is partially set and clinging to the sides of the bowl, just whip the gelatin with an electric beater until quite foamy. Then fold in the rest of the ingredients thoroughly and pour into a mold or serving dish before the final set.

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Reviewer:

Zelda1945

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Reviewed: Jul. 11, 2008

This was ok, but I probably won't make it again.

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Reviewer:

Julie62

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Dec. 17, 2007

The horseradish is the secret ingredient.

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shortstack2

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Reviewed: May 6, 2007

Def keep the horseraddish ..its what MAKES the salad. I've made it for years too. While its not the prettiest thing ever it is delicious!

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Reviewer:

cristi_nita

Cooking Level: Intermediate

Home Town: Laredo, Texas, USA

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Reviewed: Apr. 16, 2007

I have been making this recipe for 40+ years. My family has always enjoyed it....even the children. The horseradish gives it an extra "sparkle", and I find it to be especially good when served with ham.

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