One of my favorite recipes for St. Patrick’s Day is this Green Watergate Jello Salad. Usually I would celebrate with this End of the Rainbow martini, but while our little one is still growing, I am opting for another seasonal treat! Have one for me!
While this same salad also goes by the nicknames of Green Goddess, Pistachio Delight, Shut the Gate Salad, Green Goop, Green Fluff, or Green Stuff, the name Watergate Salad has been the most commonly known. There are slight variations on this recipe, but I am sharing the one that my grandmother always used. The origin of the name “Watergate Salad” is pretty hotly contested. Here are the three ruling theories. Which one do you think is true?
- Kraft Corporate Affairs said, “We developed the recipe for Pistachio Pineapple Delight. It was in 1975, the same year that pistachio pudding mix came out.” Kraft, however, didn’t refer to it as Watergate Salad until consumers started requesting the recipe for it under the name. “According to Kraft Kitchens, when the recipe for Pistachio Pineapple Delight was sent out, an unnamed Chicago food editor renamed it Watergate Salad to promote interest in the recipe when she printed it in her column.
- The Denver Post, in the Empire Magazine of June 27, 1976, published a recipe for Watergate Salad. Rumor has it that Watergate salad was a concoction thought up by a sous chef at the Watergate Hotel, and it was then served at brunch on most weekends. Watergate Salad took off in popularity during and after the presidential scandal which shares the same name.
- Syndicated household advice columnists Anne Adams and Nan Nash-Cummings, in their “Anne & Nan” column of October 9, 1997, reported that name came from the similar “Watergate Cake” (which shares most of the same ingredients): “The recipes came out during the Watergate scandal. The cake has a ‘cover-up’ icing and is full of nuts. The salad is also full of nuts.”
No matter what you call it, it is full of light, fluffy pistachio flavor & tons of 1970’s nostalgia!
- 3.4 ounce box pistachio pudding
- 2 cups cold milk
- 16 ounce bag mini marshmallows
- 20 ounce can crushed pineapple
- 16 ounce cool whip
- 1/2 cup chopped almonds
- Prepare pudding with 2 cups cold milk.
- Drain pineapple.
- Chop almonds very finely.
- Add in marshmallows, pineapple, cool whip, and almonds.
- Chill until salad is firm & fluffy, then serve.