In this post I’m sharing how to make a favorite vintage recipe…Watergate Salad– the Green Stuff.
I’m not sure how I feel about stuff that made its debut after I was born is now considered vintage. That is how this 1980’s era recipe is now labeled.
Pistachio Pineapple Delight was the recipe, without the mini marshmallows, printed on the side of the Jello pudding box. Around a decade later, the recipe was re-printed by someone else who called it Watergate Salad and BOOM…everybody wanted to make it.
Watergate salad is now widely popular and it shows up quite often during the holidays, luncheons and other social events.
This popular salad, I use the term salad loosely, may also be known as green goddess or pistachio delight.
Retro Watergate Salad
By whatever name you wish to call it, the green stuff is good stuff! I think I prefer it to Ambrosia salad myself.
What are the Ingredients in a Watergate Salad?
It takes just a few tasty ingredients to make this easy recipe. Here’s what you’ll need: pistachio pudding mix, mini marshmallows, crushed pineapple, Cool Whip, and pecans.
If you’d like to enhance the greenness, you can also add a few drops of green food coloring, if desired.
How Do You Make Watergate Salad?
To prepare this recipe, it is as easy as dumping everything in a mixing bowl and giving it a good stir to combine. Then, cover and chill in the refrigerator until ready to serve.
I like to transfer the Watergate salad to a prettier bowl for company and top with a few pecans so everybody knows there are nuts in it.
The Green Stuff – Pistachio Pineapple Fluff
Combine all of the ingredients together in a mixing bowl. Cover and refrigerate one hour or overnight. Transfer to a serving bowl and serve cold. Garnish with pecan halves, if desired.
Yield: 8 to 10
Amount Per Serving: Calories: 177 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 45mg Carbohydrates: 24g Fiber: 1g Sugar: 20g Protein: 1g
Combine all of the ingredients together in a mixing bowl.
Cover and refrigerate one hour or overnight.
Transfer to a serving bowl and serve cold.
Garnish with pecan halves, if desired.
More recipes from Julia’s Simply Southern that you might enjoy: Southern Ambrosia Coconut Salad, Waldorf Salad, and Southern Egg Salad for a Crowd. You can also use the search box at the top of this page to search for recipes or use the “recipe index” tab.
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