Martin Sisters’ Summer Salads – Grandma’s Pistachio Salad

My grandmother was one of three sisters. When my mother was young, my grandparents used to host picnics for the entire family. My grandparents had five children of their own, and pretty soon the house and yard were crawling with cousins. Each of my grandmother’s sisters would bring a special summer salad to the meal. My grandmother would always make a pistachio salad. Now, by the time I was able to remember, these picnics were fewer and farther between or there would be a shorter guest list. but every time my mom and her cousins get together, they still talk about these three dishes that these women made.

The deep memories that we have to food really help us to forge a connection with people. Even when my mother’s cousins are not around, she can feel is that she is still connected to them through food. I find that connection almost magical.

When I first found the pistachio salad recipe, it was not something I ever wanted to make.  I tend to not like anything with a whipped cream texture. I don’t like the textures of many puddings or mousse. I do not like pineapple, and the only way I eat marshmallows is roasted on a campfire. I still wanted to make this recipe and I wanted to try it. I wanted to experience that connection with my mom and my much larger extended family. After doing some research for this article, I have learned that this salad is often called Watergate salad. It was only ever known in my family’s house as mom’s pistachio salad.

I had to read the recipe a few times. I was afraid that I was missing something, because it seemed way too easy. One of the best things about this recipe is that you can keep all of the ingredients on hand to be able to make it a moment’s notice. It only took a moment to make! Seriously, I’ve had pizza rolls that took longer.

The biggest question in the recipe was about the amount of Cool Whip. Her original recipe calls for two large containers of Cool Whip. Now, I mentioned that I don’t really eat any kind of whipped topping, but I’m only familiar with one size of Cool Whip container. Even when you find recipes in newspapers of the time for similar salads, they do not specify how much Cool Whip would have been in the container. They all say small or large.

Currently, Walmart sells Cool Whip in 8 oz and 12 oz containers. The eight ounce containers are the ones that I remember, and I know for a fact that an awful lot of empty ones ended up in her cupboard so they could be reused.  The consistency may have been a little different when she made it, but I didn’t have any complaints!

I did adapt her recipe a little bit. My grandmother was feeding a little army of hungry children. I was making the recipe for a party of 8 to 10 people.  Her recipe says

 

I decided to make a smaller recipe.  I still used 12 cherries, because I like cherries.  My mom remembers my grandma using crushed pineapple instead of pineapple chunks.  That sounded great to me because I’m not a fan of pineapple in the first place.

Empty the can of pineapple into a mixing bowl.  Pour pudding packet over pineapple and stir.  Add marshmallows and Cool Whip.  Stir again.  I think this is best when you chill it before serving.  It literally took just a few seconds.  I decided to decorate the top of the salad with the cherries to give it a little more color.

I was incredibly surprised by the flavor of this dish.  I loved it!  I would have never expected the explosion of flavor in one bite.  It did not have the same texture that any other mousse or pudding has had.  It would be really good frozen as well.  I think if I make it again, I might add some fresh pistachios.  One of the best things about this is that you can keep the ingredients on hand to make this at a moment’s notice.  I still can’t believe how simple this recipe is.  I really recommend trying it at your next party!