Watergate Salad Recipe - Food.com (2024)

FAQs

Why is it called the Watergate salad? ›

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.

Ambrosia Salad Tastes Like Coconut, Watergate Salad Tastes Like Pistachio. One of the first things that sets ambrosia and Watergate salads apart is the flavor profile of each dish. Watergate salad uses a pistachio instant pudding packet and often calls for additional garnishings of pistachio on top.

Ambrosia Fruit Salad

The best Ambrosia Salad recipe is made with pineapple, mandarin oranges, yogurt, mini marshmallows, coconut and whipped cream. This easy side dish has a delicious tropical sweetness and is always a crowd favorite!

It's a mix of marinated garbanzo beans, iceberg lettuce, salami, cheese, and homemade dressing. It might not sound like much, but after trying it I can safely say that there is a reason that the Kardashians love it so much.

Full Product Name: Cabbage, apple, pineapple and mandarin dressed in mayonnaise.

The term "Watergate" has since become synonymous with various clandestine and illicit activities conducted by Nixon's aides, including the bugging of political opponents' offices, unauthorized investigations, and the misuse of government agencies for political purposes.

Just combine cottage cheese, jello mix, fruit, and cool whip. The resulting concoction will leave you breathless, and full. I have eaten Pink Fluff every Fourth of July for my entire life. For at least two of those decades, I had no idea what I was eating, but I loved it.

The name "Watergate" comes from the hotel in Washington, D.C. where the first crime and break in took place, and is often associated with political scandals.

"Police found lock-picks and door jimmies, nearly $2,300 in cash, most of it in $100 bills with serial numbers in sequence... a short-wave receiver that could pick up police calls, 40 rolls of unexposed film, two 35-millimeter cameras, and three pen-sized tear gas guns," according to the Washington Post.

Who invented candle salad? ›

The recipe for candle salad was published in the 1950 edition of A Child's First Cook Book by Alma S. Lach, one of the first cookbooks written for children. It is also in the 1957 edition of the Betty Crocker's Cook Book for Boys and Girls with the description, "It's better than a real candle because you can eat it."

A Waldorf salad is a fruit and nut salad generally made of celery, fresh apples, walnuts, and grapes, dressed in mayonnaise, and traditionally served on a bed of lettuce as an appetizer or a light meal. The apples, celery, and grapes can all be green, which harmonizes the color palette of the dish.

The once hard-to-find ingredients were considered luxurious and exotic. The salad was a treat reserved for holidays and other special occasions, and named “ambrosia” after the food of the Greek and Roman gods.

Cool Whip: Water, hydrogenated vegetable oil (including coconut and palm oils), high fructose corn syrup, corn syrup, skimmed milk, light cream, less than 2% sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene.

Bound salad: ingredients such as meat, poultry, fish, egg, or starch such as potato, pasta, or rice and bound with mayo. Vegetable salad: cooked and/or raw vegetables (coleslaw); can be bound with mayo or mixed with vinegar/oil dressing.

A Waldorf salad is a fruit and nut salad generally made of celery, fresh apples, walnuts, and grapes, dressed in mayonnaise, and traditionally served on a bed of lettuce as an appetizer or a light meal. The apples, celery, and grapes can all be green, which harmonizes the color palette of the dish.

But it's actually much older than it feels: it was invented in 1896 for a charity ball being held at the Waldorf-Astoria hotel in New York. Peculiarly, it wasn't one of the chefs, but the maître d' of the hotel, Oscar Tschirky, who came up with the dish.