If you didn’t know, tomorrow is National Pistachio Day. So I thought I’d post my recipe today for Pistachio Salad, just in case you want to make this tomorrow and celebrate National Pistachio Day.
You should have most of these ingredients in your house, if not there’s still time to go to the store. But really, this is one of my family’s favorite salads. It really could classify as a dessert. This salad has been around for ages and has also been called Watergate Salad. I wondered where the whole Watergate name came from. This is what Wikipedia said,
No one is really sure of where the name came from. 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.” Neither the article nor editor has been tracked down, however. This dish is also referred to as “Hawaiian Surprise” for company picnics in the Midwest.
- 1 (20 oz.) can of crushed pineapple, drained
- 1 (16 oz.) container cottage cheese
- 1 (8 oz.) container cool whip
- 1 ( 3.4 oz.) package pistachio pudding mix
- 1½ cups miniature marshmallows
- ¼ cup chopped pistachios, optional
- In a bowl, add cool whip and dry pistachio pudding mix. Mix until well blended.
- Then add pineapple and cottage cheese; mix well. If you like really soft marshmallows add them at this point, if you like more firm marshmallows, mix in just before serving (I like mine soft).
- Refrigerate for at least 1 hour before serving. Mix in additional chopped pistachios before serving if desired.
This is the original photo from this post. The above photo was updated in December 2014.