Emerald Salad

Recipe from

Oxmoor House


1 (3-ounce) package lime-flavored gelatin
1/4 cup cold water
1/2 cup boiling water
1 cup cottage cheese
1 cup mayonnaise
3/4 cup shredded cucumber
1/3 cup slivered almonds, toasted
2 tablespoons grated onion
Lettuce leaves
Additional mayonnaise
Additional slivered almonds, toasted


Soften gelatin in cold water 5 minutes; add to boiling water, stirring until gelatin dissolves. Chill until mixture reaches the consistency of unbeaten egg white. Gently fold in remaining ingredients, except lettuce leaves, additional mayonnaise, and additional almonds. Spoon mixture into a lightly-oiled 4- cup mold. Chill until firm.

Unmold salad onto a chilled, lettuce-lined plate. Dollop with mayonnaise, and sprinkle with additional almonds.