RIBBON JELLO SALAD
A colorful Jello salad. Please feel free to use the flavor of your choice. Makes a nice potluck or picnic dish! Prep time it for setting the Jello.
Provided by Theresa P
Categories Gelatin
Time 7h15m
Yield 1 9x13 pan
Number Of Ingredients 7
Steps:
- In bowl, dissolve lime Jello in 2 cups boiling water.
- Add 2 cups cold water.
- Pour into 9x13-inch pan coated with a non-stick spray.
- Refrigerate until almost set (about 2 hours).
- In a bowl, dissolve lemon Jello in 1 cup boiling water; whisk in cream cheese until smooth.
- Stir in pineapple and nuts.
- Fold in the whipped topping and spread over the lime Jello.
- Refrigerate until firm (about an hour).
- In a bowl, dissolve cherry Jello in 2 cups of boiling water.
- Add 2 cups of cold water and stir.
- Chill until thick and syrupy and, then pour over lemon Jello layer.
- Refrigerate until completely set (about 4 hours).
- Serve with whipped topping or whipped cream.
- Enjoy!
Nutrition Facts : Calories 3390.7, Fat 125.6, SaturatedFat 69, Cholesterol 340.7, Sodium 2927.2, Carbohydrate 476.8, Fiber 4.9, Sugar 337.2, Protein 114.9
VEGGIE RIBBON SALAD WITH ANY NUT PESTO DRESSING
Steps:
- Put the nuts in a small dry skillet and cook over medium heat until lightly toasted, about 3 minutes; transfer to a plate to cool.
- Combine the nuts, basil, parsley, garlic and 1/4 teaspoon salt in a food processor and pulse until very finely ground. With the motor running, gradually add the olive oil and process until well combined.
- Use a Y-shaped vegetable peeler to slice the vegetables into ribbons. With the yellow squash and zucchini, it is easiest to slice the sides, working around the core (and then discarding the core). Toss the vegetable ribbons together in a bowl. Add just enough pesto to lightly coat, then add the lemon juice and Parmesan and toss to combine. Serve immediately (any remaining pesto can be kept refrigerated for up to 1 week).
ZUCCHINI RIBBON SALAD
Provided by Alton Brown
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid.
- Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days.
GRILLED ZUCCHINI RIBBON SALAD
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 20m
Yield 12 to 16 servings
Number Of Ingredients 10
Steps:
- Prepare a charcoal grill, or heat a gas grill to high.
- Wash the zucchini and trim the ends. Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise. Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste. Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes. Remove to a plate or a baking dish and let cool slightly.
- When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan. Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top. Eat and enjoy.
VEGGIE RIBBON SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk the oil, lemon juice and smoked paprika together in a large bowl with 3/4 teaspoon salt and a few grinds of pepper.
- Use a Y-shaped vegetable peeler to thinly slice the carrot, yellow squash and zucchini into ribbons. (With the yellow squash and zucchini, it is easiest to slice the sides, working around and then discarding the core.)
- Add the vegetable ribbons, asparagus, parsley and chives to the bowl with the vinaigrette and toss gently to coat. Serve immediately.
JELL-O RIBBON SALAD
This is the original Jell-O Ribbon Salad, as published in the Joys of Jell-O recipe book that my mom has had--probably since the 1950's. The holidays & other special occasions just wouldn't be the same without this dish on the table!
Provided by Mary Scheffert
Categories Gelatin
Time 2h15m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve gelatin flavors separately, using 1 C boiling water for each.
- Stir marshmallows into lemon gelatin; set aside.
- Add 3/4C cold water to lime gelatin; pour into a 13x9x2 pan.
- Chill until set, but not firm.
- Add 3/4C cold water to raspberry gelatin; set aside at room temperature.
- Add cream cheese to lemon/marshmallow mixture; beat until blended.
- Chill until slightly thickened.
- Then blend in mayonnaise, whipped cream& crushed pineapple.
- Chill until very thick; spoon gently over lime gelatin.
- Chill until set, but not firm.
- Meanwhile, chill raspberry gelatin until thickened; pour over lemon gelatin.
- Chill until firm.
- To serve, cut into squares.
- *Note:if deeper green& red layers are desired, use 6oz packages of lime& raspberry gelatins, 2C boiling water and 1-1/2C cold water for each large package.
SUMMER VEGETABLE PESTO RIBBON SALAD RECIPE BY TASTY
Here's what you need: zucchinis, yellow squashes, carrots, grape tomato, olive oil, salt, pepper, fresh basil, fresh parsley, cashews, garlic, salt, pepper, lemon juice, olive oil
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut the ends off the zucchini. With a vegetable peeler, shave off as many thin slices as possible and transfer a large bowl. Repeat with the yellow squash and carrots.
- Place the grape tomatoes between 2 large plates or tupperware lids. Press down, securing the tomatoes in place, and use a long, sharp knife to slice the tomatoes in half. Add to the bowl with the shaved vegetables.
- Drizzle olive oil over the vegetables and season with salt and pepper. Toss to combine.
- Make the pesto: Add the basil, parsley, cashews, garlic, salt, pepper, lemon juice, and olive oil to a food processor and process until smooth.
- Spoon the pesto onto the shaved vegetables and mix well with tongs until fully coated and serve.
- Enjoy!
Nutrition Facts : Calories 433 calories, Carbohydrate 18 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, Sugar 9 grams
ASIAN CUCUMBER RIBBON SALAD
Categories Salad Side No-Cook Vegetarian Quick & Easy Vinegar Cucumber Healthy Soy Sauce Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Bring vinegar and sugar to a simmer, stirring until sugar is dissolved, then cool to room temperature. Stir in soy sauce and sesame oil.
- Cut cucumber lengthwise into 1/8-inch-thick ribbons using a mandoline or other manual slicer. Toss cucumber with dressing and let stand 5 minutes before serving.
CHERRY RIBBON SALAD
Filled with pineapple, pecans and cherry pie filling, this colorful salad mold adds fun, fruity flavor to any potluck menu. -Virginia Luke, Red Level, Alabama
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve cherry gelatin in 1-1/4 cups boiling water. Stir in pie filling. Pour into a 7-cup ring mold coated with cooking spray; refrigerate for about 1 hour or until thickened but not set. , In a large bowl, dissolve orange gelatin in remaining boiling water. Stir in pineapple. Chill for about 1 hour or until thickened but not set. , Combine the whipped topping, mayonnaise and pecans if desired; fold into orange mixture. Spoon over cherry layer. Refrigerate for at least 1 hour or until firm. Unmold onto a serving plate.
Nutrition Facts : Calories 184 calories, Fat 6g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 75mg sodium, Carbohydrate 31g carbohydrate (28g sugars, Fiber 0 fiber), Protein 2g protein.
CHRISTMAS RIBBON SALAD
Spirits are light at holiday time around Debra Stoner's home--and so are many of the meas she serves. "I make this dessert every year at Christmas," she informs from Carlisle, Pennsylvania. "It's one of my husband's favorites. I slimmed down the recipe by using sugar-free gelatin and reduced-fat topping."
Provided by Taste of Home
Categories Desserts Lunch Side Dishes
Time 20m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until almost set, about 2 hours., In a bowl, dissolve lemon gelatin in 1 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and pecans. Fold in whipped topping. Spoon over first layer. Refrigerate until firm, about 1 hour., In a bowl, dissolve cherry gelatin in remaining boiling water. Add remaining cold water; stir. Chill until syrupy and slightly thickened. Carefully spoon over second layer. Refrigerate until set, about 4 hours.
Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 140mg sodium, Carbohydrate 5g carbohydrate, Fiber 1g fiber), Protein 3g protein.
CHERRY RIBBON SALAD
Filled with pineapple, pecans and cherry pie filling, this colorful salad mold adds fun, fruity flavor to any potluck menu. This recipe is from Virginia Lake. I found this recipe in Taste Of Home magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Low Protein
Time 10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, dissolve cherry gelatin in 1 1/4 cups boiling water. Stir in pie filling. Pour into a 7-cup rind mold coated with nonstick cooking spray; refrigerate until set but not firm, about 1 hour.
- Meanwhile,in a bowl, dissolve orange gelatin in remaining boiling water. Stir in pineapple. Chill until thickened but not set, about 1 hour.
- Combine the whipped topping, mayonnaise and pecans if desired; fold into orange mixture. Spoon over cherry layer. Refrigerate for at least 1 hour or until firm. Unmold onto a serving plate.
Nutrition Facts : Calories 160.9, Fat 3.4, SaturatedFat 1, Cholesterol 5.5, Sodium 107.7, Carbohydrate 29.8, Fiber 0.5, Sugar 9.6, Protein 3.6
RIBBON JELLO SALAD FROM MRS. B
A favorite family gave us this favorite recipe. This is time consuming and a bit of work so not for everyday. BUT it is visually stunning and also delicious. I like to substitute red and blue flavors with the white filling for 4th of July parties. But the original rainbow is great, too. Be sure to use a clear glass pan if you can.
Provided by Mom10
Categories Healthy
Time 4h
Yield 1 9 x 13 pan, 18 serving(s)
Number Of Ingredients 10
Steps:
- For filling: Dissolve unflavored gelatin in cold water. Add milk, sour cream, sugar and vanilla. Beat well.
- Layer in 9 X 13 pan, chilling between layers.
- First layer: jello 1, prepared as directed on package.
- Second layer: 1 3/4 cup filling.
- Third layer: jello 2.
- Fourth layer 1 3/4 cup filling.
- Fifth layer: jello 3.
- Sixth layer: 1 3/4 cup filling.
- Seventh layer: jello 4.
- IMPORTANT; Let each layer set well before adding another. (Chill in refrigerator between additions.) Also, let your prepared jello cool to room temperature before layering it into the pan on top of the previous layer. When you pour a new layer in, do not pour it directly on the previous layer. The stream of liquid may be strong enough to "slice" open the layer that is there. Instead, hold a large spoon down near the pan; pour the liquid onto the spoon and let it gently cascade into the pan. The filling will probably set up before you get through all the layers. You can warm it gently to re-liquify; just be sure it is not too hot when you pour it on the previous layer.
- Yes, it is worth it.
RIBBON SALAD WITH ORANGE VINAIGRETTE
Zucchini, cucumbers and carrots are peeled into "ribbons" for this citrusy salad. We like to serve it for parties and special occasions. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Using a vegetable peeler, shave zucchini, cucumber and carrot lengthwise into very thin strips., Finely grate enough zest from oranges to measure 2 tablespoons. Cut 1 orange crosswise in half; squeeze juice from orange to measure 1/2 cup. Reserve zest and juice for vinaigrette. Cut a thin slice from the top and bottom of remaining oranges; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., In a large bowl, combine spinach, orange sections, green onions, walnuts, salt, pepper and, if desired, raisins. Add vegetable ribbons; gently toss to combine. In a small bowl, combine vinaigrette ingredients. Add reserved orange zest and juice; whisk until blended. Drizzle half of the vinaigrette over salad; toss to coat. Serve with remaining vinaigrette.
Nutrition Facts : Calories 162 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ASIAN CUCUMBER RIBBON SALAD
Categories Salad Vegetable Side No-Cook Summer Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- With a mandoline or other manual slicer or vegetable peeler cut cucumbers lengthwise into thin ribbons.
- In a bowl toss cucumber ribbons with remaining ingredients and season with salt and pepper. Chill salad, covered, until cold, at least 15 minutes, and up to 1 hour.
RIBBON VEGETABLE SALAD
Categories Salad Vegetable Side No-Cook Quick & Easy Low Cal Vinegar Celery Cucumber Carrot Summer Healthy Sesame Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- Halve cucumber lengthwise and seed. Peel and trim carrots. With a vegetable peeler cut cucumber and carrots lengthwise into thin ribbons, transferring to a bowl. Cut celery and scallions crosswise into 3-inch-long pieces. Cut pieces lengthwise into julienne strips, transferring to bowl. Add vinegar and oil and toss to combine well.
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