Blueberry Party Salad Food

BLUEBERRY PARTY SALAD

Blueberry Party Salad image

This decadent gelatin salad is comprised of three luscious layers: ruby red raspberry gelatin spread with a rich cheese cake-like layer and topped with blueberry pie filling.

Provided by Sandy

Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad

Time 1h30m

Yield 16

Number Of Ingredients 10

Ingredients

3 (6 ounce) packages raspberry flavored Jell-O® mix
3 ¼ cups boiling water
1 (.25 ounce) package unflavored gelatin
½ cup cold water
1 cup half-and-half
1 cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 cup boiling water
1 (21 ounce) can blueberry pie filling

Steps:

In a medium bowl, dissolve 2 packages of the raspberry gelatin in 3 1/4 cups boiling water. Pour into a 9 by 13 inch pan and refrigerate until firm.
In a medium saucepan, whisk together unflavored gelatin and 1/2 cup cold water. Whisk in the half and half, sugar and vanilla and cook over medium heat until hot but not boiling. Remove from heat and stir in the softened cream cheese. Spread over the raspberry gelatin layer.
In a medium bowl, dissolve the remaining package of raspberry gelatin in 1 cup boiling water. Stir in the blueberry pie filling and pour over the cream cheese layer. Chill until serving.

Nutrition Facts : Calories 300.2 calories, Carbohydrate 57.1 g, Cholesterol 21 mg, Fat 6.6 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 4.2 g, Sodium 169.6 mg, Sugar 53.7 g

SUMMER SALAD WITH BLUEBERRIES

Summer Salad with Blueberries image

The subtle sweetness of blueberries is an unexpected addition to a salad of peppery arugula.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 12

Ingredients

2 teaspoons minced or grated fresh ginger
1 tablespoon rice-wine vinegar
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon coarse salt
3 scallions, cut diagonally into 1/4-inch pieces
1/2 small jicama (about 4 ounces), peeled and cut into 1/4-inch-thick matchsticks
1/2 honeydew melon, peeled, seeded, and cut into 1/2-inch cubes (about 2 cups)
1 orange bell pepper, cut into 1/4-inch-thick strips
1 1/2 cups fresh blueberries (about 1/2 pound), picked over and rinsed
4 ounces baby arugula
2 teaspoons canola oil
Freshly ground black pepper

Steps:

In a small bowl, whisk together ginger, vinegar, lemon juice, and salt.
In a serving bowl, combine scallions, jicama, honeydew, bell pepper, and blueberries. Pour ginger mixture over salad, and toss to combine (salad can be made up to this point 30 minutes ahead of time).
Just before serving, add arugula to salad mixture; drizzle with the oil, and season generously with black pepper.

Nutrition Facts : Calories 76 g, Fat 2 g, Fiber 3 g, Protein 1 g, Sodium 96 g

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