How to Make a Watergate Salad

by Amelia Allonsy

The Kraft company capitalized on homemakers' desire for quick, easy recipes in the 1960s with recipes like Watergate salad that simply require mixing together a few packaged or canned foods. Watergate salad is named for the political scandal, although it was originally called Pistachio Pineapple Delight. More of a dessert than a salad, it is most easily recognized by its vivid green color that comes from pistachio pudding mix.

Everything into the Bowl

One of Watergate salad's greatest appeals is that it can be made in a single large bowl in just a few minutes. Combine a can of crushed pineapple with pistachio flavor instant pudding mix, miniature marshmallows and if desired, some chopped pistachios, pecans or walnuts. Include the juice with the pineapples, and omit the milk called for on the pudding package. For a 20-ounce can of crushed pineapple, use approximately 1 package of pistachio pudding -- about 3 1/2 ounces -- 1 cup of marshmallows, and 1/2 cup of chopped nuts. Mix in non-dairy whipped topping until thoroughly combined and the salad is a uniform green color. Use at least 1-1/2 cups of whipped topping for a 20-ounce can of pineapple. Adjust or omit ingredients to suit your taste. Shredded coconut is sometimes mixed into Watergate salad or used as a topping.

Photo Credits

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About the Author

A former cake decorator and competitive horticulturist, Amelia Allonsy is most at home in the kitchen or with her hands in the dirt. She received her Bachelor's degree from West Virginia University. Her work has been published in the San Francisco Chronicle and on other websites.