Watergate Salad
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Recipe Overview
Overview
Watergate Salad is a delightful throwback to the 1970s, and it’s a dish that many people have fond memories of. This unique dessert combines the sweet flavors of pistachio pudding with crushed pineapple, mini marshmallows, and whipped topping, creating a light and fluffy treat that is both nostalgic and delicious. The vibrant green color makes it visually appealing, especially for festive occasions like St. Patrick’s Day.
The preparation is incredibly simple, requiring just a few ingredients that come together quickly. The instant pudding mix is the star of the show, providing that signature pistachio flavor that pairs beautifully with the sweetness of the pineapple and marshmallows. It’s a dish that invites creativity, as some people like to add nuts or even maraschino cherries for an extra touch.
As you mix the ingredients, you can’t help but feel a sense of joy knowing that this salad has been a staple at family gatherings and potlucks for decades. It’s a great way to introduce younger generations to a classic dish that has stood the test of time. Whether you’re serving it at a holiday meal or just for fun, Watergate Salad is sure to bring smiles and spark conversations about the good old days.
Recipe Details
Steps & Tips
Gather a pack of instant pistachio pudding mix, a 20 oz can of crushed pineapple with juice, 1 cup of mini marshmallows, a half cup of chopped nuts, and 1 and 3/4 cups of whipped topping.
Chop pecans to measure out a half cup.
Measure out 1 and 3/4 cups of whipped topping.
Mix the pudding mix, crushed pineapple, mini marshmallows, chopped nuts, and whipped topping together.
Tip: Consider serving Watergate salad on St. Patrick's Day due to its green color.
Cover the mixture and refrigerate for an hour.
Chop three cloves of garlic.
Chop chicken thighs into 1-inch chunks.
Tip: Ensure the oil is hot enough before adding chicken to prevent the corn starch from coming off.
In a bowl, combine half a cup of cold water, 7 tablespoons of low sodium soy sauce, 4 tablespoons of rice vinegar, 2 tablespoons of hoisin sauce, 2.5 tablespoons of sugar, and 2 tablespoons of cornstarch.
Heat a large skillet to medium-high heat.
Toss the chicken in cornstarch and set aside.
Add about 1/4 cup of olive oil to the skillet.
Brown the chicken in batches, cooking until done.
Tip: Use a splatter guard to minimize mess when frying.
Add minced ginger and garlic to the skillet.
Tip: Adjust spice levels to your preference when adding crushed red pepper flakes.
Pour the prepared sauce into the skillet and whisk until it simmers.
Add the cooked chicken back into the skillet and toss to coat.
Serve the General Tso's chicken over rice.
Tip: Consider adding sriracha sauce to the sauce for extra heat.
Boil whole wheat pasta according to package directions.
Heat a skillet over medium heat and add olive oil.
Add chopped onions to the skillet and cook for a couple of minutes.
Add sliced chicken sausage to the skillet.
Add asparagus, zucchini, and mushrooms to the skillet.
Add carrots, garlic, and tomatoes to the skillet.
Stir in 1/4 cup of Parmesan cheese.
Tip: Squeeze lemon juice over the dish for added freshness.
Squeeze lemon juice over the dish.
Serve the Pasta Primavera with additional Parmesan cheese.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Watergate Salad was popularized in the 1970s, originally called Pistachio Pineapple Delight.
- •The dish is not a traditional salad but rather a sweet dessert-like dish.
- •Helen Keller published a similar recipe in 1922, calling it a fruit salad.
- •The green color of the salad makes it a fun addition to St. Patrick's Day celebrations.
