RUBY RED LAYERED SALAD
This is an old family favorite recipe prepared every Christmas, and I wanna tell ya it's GREAT! It is from the kitchen of my mother, Charlene Betty Stephenson. Thanks Mom!
Provided by Poni
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 3h
Yield 8
Number Of Ingredients 7
Steps:
- Dissolve raspberry gelatin in 1 cup hot water. Add frozen raspberries, and stir until well mixed. Pour into a glass bowl. Refrigerate until almost firm, about 30 to 60 minutes..
- Spread sour cream over firm gelatin. Refrigerate.
- Dissolve cherry gelatin in 1 cup hot water. Stir in crushed pineapple and cranberry sauce. Chill until partially set, about 20 to 40 minutes.
- Spoon cherry gelatin mixture over sour cream layer. Chill until firm, another hour or two.
Nutrition Facts : Calories 332.8 calories, Carbohydrate 55.1 g, Cholesterol 25.3 mg, Fat 12.1 g, Fiber 2.6 g, Protein 4.1 g, SaturatedFat 7.5 g, Sodium 129 mg, Sugar 43.6 g
RUBY RED LAYERED SALAD
This is another Jello salad but one that I must make for Thanksgiving and Christmas or anytime that we have roast turkey. I going to provide the recipe as I found it. But as we are diabetic, I make the cranberry sauce from scratch so that I can control the sugar and I use sugar free jello as well. I only posting so that I do not lose the recipe, I got the recipe from the internet some years ago so I can not tell you what site the recipe came from for sure. I also did not copy the serving sizes and how much the recipe makes so I have guessed from my own experience. If I am off greatly, I am sorry.
Provided by livingstonfran
Categories Fruit
Time 2h
Yield 4 cups, 4-8 serving(s)
Number Of Ingredients 7
Steps:
- 1) Dissolve raspberry jello in one cup of boiling water. Add the frozen raspberries, stir until well mixed. Pour into a large glass bowl. Refrigerate until almost firm about 30 minutes but maybe as long as 60 minutes. ( I have never had to wait 60 minutes but this is what the recipe states.).
- 2) Spread sour cream over firm Jello.
- 3) In another bowl, dissolve cherry Jello in one cup boiling water. Stir in crushed pineapple ( drained) and cranberry sauce. Chill 20 to 40 minutes until only partially set, Spoon cherry mixture over the sour cream layer in the first bowl and chill for another hour or two.
Nutrition Facts : Calories 566.8, Fat 23, SaturatedFat 13.2, Cholesterol 59.8, Sodium 229, Carbohydrate 90.3, Fiber 4.7, Sugar 85.3, Protein 5
LAYERED SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 12 servings
Number Of Ingredients 15
Steps:
- For the salad: In a clear glass bowl, layer the salad ingredients in the order they appear above, concentrating the ingredients around the perimeter of the bowl and filling in any gaps in the center with lettuce as needed. Start with a good layer of iceberg on the bottom, followed by the tomato wedges, spinach and Perfect Hard Boiled Eggs. Sprinkle the egg layer generously with salt and pepper. Layer on the bacon, green onions and Cheddar, and end with the peas.
- For the dressing: Combine the mayonnaise, sour cream and sugar in a small bowl and mix well.
- Pour the dressing over the top of the peas and spread evenly, bringing the dressing all the way out to the edges of the bowl. Sprinkle with the dill and parsley. Cover and refrigerate until serving.
- Place the eggs in a saucepan, cover with water and bring to a boil. Turn off the heat and allow the eggs to sit in the water for 20 minutes. Drain off the water and add ice to the pan on top of the eggs. Set aside to chill.
LAYERED SUMMER SALAD
Make this Layered Summer Salad part of this season's menu. This gorgeous Layered Summer Salad includes tomatoes, peas, red onions, mushrooms and more!
Provided by My Food and Family
Categories Side Dish Recipes
Time 5h30m
Yield 12 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Place lettuce in 3-qt. bowl. Cover with layers of 1 cup cheese, mushrooms, onions, tomatoes and peas.
- Mix mayo, sour cream and basil until blended; spread over salad, completely covering top of salad. Refrigerate 5 hours.
- Top with remaining cheese and bacon just before serving.
Nutrition Facts : Calories 190, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 3 g, Protein 6 g
RUBY FRUIT SALAD
As the lime juice and brown sugar sit together, they create a delicate syrup that's perfect for the fruit salad.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- In a large bowl, stir together sugar and lime juice. Let stand 10 minutes for sugar to dissolve.
- Add plums, grapes, blackberries, blueberries, and mint; toss to combine. Refrigerate up to 1 day. Garnish with mint sprigs, if desired.
Nutrition Facts : Calories 188 g, Fat 1 g, Fiber 6 g, Protein 3 g
RUBY RED RASPBERRY SALAD
A refreshing and attractive side dish, this salad adds a festive touch to your holiday table. Children especially like this slightly sweet salad. -Marge Clark, West Lebanon, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-16 servings.
Number Of Ingredients 8
Steps:
- Dissolve raspberry gelatin in 1 cup boiling water. Add raspberries and stir until berries are thawed and separated. Pour into a 13-in. x 9-in. dish; chill until set. , Carefully spread with sour cream; chill. Dissolve cherry gelatin in remaining boiling water. Add pineapple and cranberry sauce; mix well. Allow to thicken slightly. , Carefully spoon over sour cream mixture; chill. If desired, garnish with mayonnaise and mint.
Nutrition Facts : Calories 164 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 42mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
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