Go Back

California Waldorf Salad Gelatin Mold

This unique retro gelatin mold reinterprets the Waldorf salad. It combines two distinct gelatin layers: a savory base infused with unflavored gelatin, lemon, sugar, salt, and prepared onion dip, topped with a refreshing mixture of gelatin, lemon, sugar, salt, chopped apples, walnuts, and celery. Chilled in a 7-cup mold, it offers a nostalgic blend of sweet and savory flavors and textures.
Print Recipe Pin Recipe
Servings: 12 people
Course: lunch/dinner
Cuisine: American
Calories: 1182.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 envelope unflavored gelatin
  • 3 tablespoons fresh lemon juice
  • ¼ cup sugar
  • ½ teaspoon kosher salt
  • ½ cup prepared onion dip
  • 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
  • A 7-cup gelatin mold

Equipment

  • 1 7-cup Gelatin Mold Essential for shaping the salad.
  • 2 Mixing Bowls For preparing the two separate gelatin mixtures.
  • 1 Small Saucepan For dissolving gelatin, sugar, and salt.
  • 1 Whisk To ensure thorough mixing and dissolution of gelatin.
  • 1 Measuring Cups and Spoons For accurate ingredient measurement.

Method
 

  1. Lightly grease a 7-cup gelatin mold with a neutral oil or non-stick spray, then set aside.
  2. For the first layer, in a small bowl, sprinkle 1 envelope of unflavored gelatin over 3 tablespoons of fresh lemon juice; let bloom for 5 minutes.
  3. In a small saucepan, gently heat 1/2 cup of water. Stir in the bloomed gelatin, 1/4 cup sugar, and 1/2 teaspoon kosher salt until fully dissolved; remove from heat and cool slightly.
  4. Whisk the prepared 1/2 cup onion dip into the cooled gelatin mixture until smooth and well combined.
  5. Pour the onion dip mixture into the prepared gelatin mold. Chill in the refrigerator for 30-45 minutes, or until just firm but not completely solid.
  6. For the second layer, in a separate small bowl, sprinkle 2 envelopes of unflavored gelatin over 6 tablespoons of fresh lemon juice; let bloom for 5 minutes.
  7. In another small saucepan, gently heat 1 cup of water. Stir in the bloomed gelatin, 1/2 cup sugar, and 1 teaspoon kosher salt until fully dissolved; remove from heat and cool completely to room temperature.
  8. Once cooled, gently fold in the 1 cup chopped apples, 1/2 cup chopped walnuts, and 1/2 cup chopped celery into the second gelatin mixture.
  9. Carefully pour the apple-walnut-celery mixture over the set first layer in the mold.
  10. Chill the entire mold in the refrigerator for at least 4 hours, or preferably overnight, until completely firm. To serve, briefly dip the mold in warm water, then invert onto a serving platter.

Notes

Ensure gelatin is fully dissolved in both layers to prevent lumps and ensure proper setting. For easy unmolding, lightly grease the gelatin mold with a neutral oil or non-stick spray before pouring the first layer. Allow each layer to chill until firm but not overly solid before adding the next, which helps layers adhere properly. When incorporating the onion dip, ensure the gelatin mixture has cooled sufficiently to prevent separation. For the second layer, cool the gelatin mixture to room temperature before adding the fresh fruits and nuts to maintain their texture. A homemade onion dip could elevate the flavor profile. Serve very chilled, garnished with fresh herbs or finely chopped walnuts for enhanced presentation.