ROSEY RASPBERRY SALAD
Steps:
- In a large bowl, dissolve gelatin in boiling water. Add sherbet and stir until melted. Chill until syrupy. Add raspberries. Pour into an oiled 8-cup mold. Chill until firm.
Nutrition Facts : Calories 145 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 66mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
RASPBERRY LETTUCE SALAD
Add some grilled chicken to make a light main dish salad. The recipe comes from a junior league cookbok.
Provided by Lvs2Cook
Categories Raspberries
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Salad: Wash, dry, and gently tear all lettuces into pieces and divide among 4 salad plates. Evenly divide the pine nuts, cheese, bacon, and raspberries between the four plates. Top with raspberry vinaigrette to taste.
- Vinaigrette: Combine all ingredients in a jar and shake well to combine.
RASPBERRY SALAD
This salad is so simple to make, and so fresh. It uses a pre-packaged bag of salad greens, but feel free to substitute greens from your garden! Serving size is for appetizer salads, not main dish salad sizes.
Provided by breezermom
Categories Raspberries
Time 4m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients in a jar. Cover tightly, and shake vigorously.
- Pour dressing over lettuce; toss gently to coat.
- Top with raspberries.
Nutrition Facts : Calories 152.2, Fat 13.7, SaturatedFat 1.9, Sodium 73.5, Carbohydrate 8.2, Fiber 2, Sugar 5.7, Protein 0.4
RASPBERRY FRUIT SALAD
Great jello fruit salad for special occasions. My mother was famous for this special salad and made it by request for Thanksgiving and Christmas. My mom is gone, but we still make this treat for our family gatherings.
Provided by David Selleck
Categories Raspberries
Time 30m
Yield 1 large serving dish, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Make Jello, using 1 1/2 cup hot water, add crushed banana, raspberries, pineapple less the juice, mandarin oranges less the fluid, in a 9 x 13 pan or serving dish, cool, until firm.
- Topping: Add water to pineapple juice making 1 cup. Heat in sauce pan adding sugar, egg, corn starch, butter. Heat while stirring until mixture thickens. Fold into Cool Whip and let cool.
- When jello is firm, spread topping over jello and continue to cool, until ready to serve.
Nutrition Facts : Calories 404.8, Fat 7.3, SaturatedFat 5.1, Cholesterol 30.9, Sodium 237.8, Carbohydrate 83.6, Fiber 4, Sugar 75.5, Protein 5.2
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