Chantell and Brett Quernemoen
Chantell and Brett Quernemoen
These sweet salads are not just delicious; they’re also a breeze to prepare in advance, customize, and tote around. They’re often passed down through family lines, making them a perfect topic for discussions about cherished ancestors who shared their cherished recipes. As Yeh puts it in Sweet Farm!, “They’re the ultimate conversation starters about the elder family members who passed down these delightful dishes.”
Consider the Jell-O Salad: It might just be the most widely recognized sweet salad across the nation. Yeh clarifies that gelatin-based treats, such as panna cotta, should be classified under this category as well. Then there’s the Candy Bar Salad, a delightful concoction of pudding, Cool Whip, chopped Snickers bars, and Granny Smith apples—need I say more? OK!
Fluff is another favorite, according to Yeh, who describes it as a mix of “pudding, whipped cream, and more.” She even shares a delightful Ube Fluff recipe in Sweet Farm! (check it out above).
And, naturally, there are salads that blend fruit with whipped cream, which, to me, feel more salad-like, perhaps due to their fruit-forward nature.
In the end, I’m still puzzled as to why these sweet treats are labeled as salads, but who am I to argue? After all, a dessert by any other name would still be as delightful, or so the saying goes. Yeh deems them “the quirkiest, most charming food genre of all time,” and that sentiment resonates with me.
