Buttermilk Salad
Creamy, tangy, and bursting with citrusy goodness, Buttermilk Salad is a no-bake dessert or side dish that's perfect for any occasion. This retro-inspired recipe combines the rich tang of buttermilk with the tropical sweetness of crushed pineapple and mandarin oranges. A hint of zesty orange gelatin powder infuses the dish with vibrant flavor and a lovely, light texture. Sweetened condensed milk and whipped topping create a luscious, creamy base that sets beautifully in the fridge, making it a delightful make-ahead option for gatherings. Quick to prepare in just 15 minutes, this chilled treat is as refreshing as it is versatile—serve it in a trifle dish for a stunning presentation or in individual cups for easy portioning. Perfect for potlucks, holidays, or a summer barbecue, this Buttermilk Salad is sure to impress with its unique combination of flavors and textures!
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Recipe Information
Ingredients
- 2 cups Buttermilk
- 8 ounces Whipped topping (thawed)
- 1 can (20 ounces) Crushed pineapple (with juice)
- 1 can (15 ounces) Canned mandarin oranges (drained)
- 0.5 cup Sweetened condensed milk
- 1 packet (3 ounces) Orange-flavored gelatin powder
- 0.5 cup Cold water
- 1 cup Boiling water
Instructions
In a medium-sized mixing bowl, dissolve the orange-flavored gelatin powder in 1 cup of boiling water. Stir until the powder is completely dissolved.
Add 0.5 cup of cold water to the dissolved gelatin mixture. Stir well and set it aside to cool to room temperature (approximately 10-15 minutes).
In a large mixing bowl, combine the buttermilk and sweetened condensed milk. Stir until well blended.
Add the cooled gelatin mixture to the buttermilk mixture. Stir until smooth and fully incorporated.
Fold in the whipped topping (thawed) gently using a spatula. Mix until there are no lumps and the mixture becomes light and airy.
Gently fold in the crushed pineapple (including the juice) and drained mandarin oranges. Stir until the fruit is evenly distributed throughout the mixture.
Pour the mixture into a large serving dish, trifle bowl, or individual serving cups, as desired.
Cover with plastic wrap and refrigerate for at least 4 hours or until the salad is fully set and chilled.
Serve cold as a refreshing side dish or dessert. Garnish with extra mandarin orange slices or a dollop of whipped topping, if desired.
Nutrition Facts
Calories |
1592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1078 mg | 47% | |
| Total Carbohydrate | 245.3 g | 89% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 221.9 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1005 mg | 77% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 1320 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
