I just don't understand salad recipes from 1950s.
Take this one from 1952. It combines fruit, vegetables and lemon Jell-O. And it suggests you serve the whole thing with mayonnaise.
Vegetables and lemon Jell-O?
Fruit and mayonnaise?
Sounds so unappetizing. And looks even worse.
Tropic Topknot Salads
2 cups Del Monte Crushed Pineapple
1 pkg. lemon-flavored gelatin
1 tbsp. lemon juice
1 tbsp. vinegar
1/2 tsp. salt
1 1/2 cups grated raw carrots
6 to 8 well-drained cooked prunes, cut in eighths
Drain pineapple, reserving syrup. Add water to syrup to make 2 cups liquid. Heat and stir into gelatin till thoroughly dissolved. Add lemon juice, vinegar and salt. Place a pinch of grated carrot in each of 8 or 10 individual molds; spoon in enough gelatin mixture barely to cover carrot; chill till set. To one-half remaining gelatin mixture, add pineapple; to other half, add cut prunes and rest of carrots. Pour pineapple gelatin into molds; chill till set. Add carrot-prune gelatin; chill till firm. Unmold on greens; serve with mayonnaise.