Salads

Cranberry Salad

Summary

Yield
6 Servings
SourceMrs. Troyer (1971)
Prep time
1 hour
Cooking time
15 minutes
Total time
1 hour, 15 minutes

Ingredients

1 pk
cherry Jello (may substitute strawberry or red raspberry)
1⁄2
apple (diced)
1 c
cranberries
1⁄2 c
crushed pineapple
1⁄2
orange
1⁄4 c
sugar

Instructions

Dissolve Jello in 2 cups water according to package. Put cranberries and orange with rind in food chopper. Mix with diced apple, crushed pineapple and sugar. Spoon mixture into Jello. Chill until set.

Red Raspberry Salad

Summary

Yield
8 Servings
SourceRuth Browning (1980)
Prep time
1 hour
Cooking time
15 minutes
Total time
1 hour, 15 minutes

Ingredients

2 cn
applesauce (No. 2)
2
7-Up bottles (12-oz)
2 pk
raspberry Jello (small)

Instructions

Heat applesauce. Add Jello and stir until dissolved. Cool. Stir in 7-Up. Pour into a 2-quart mold that has been rinsed in cold water. Chill. Unmold on greens. Serve.

Raspberry Jello Salad

Summary

Yield
8 Servings
SourceCele Claffey (1972)
Prep time
8 hours
Cooking time
10 minutes
Total time
8 hours, 10 minutes

Ingredients

2 pk
red raspberry Jello
2 pk
frozen red raspberries
6 oz
cream cheese
1⁄2 c
coffee cream (scant)
2 c
mini marshmallows

Instructions

Dissolve Jello in 2 cups boiling water. Add the 2 packages of frozen raspberries and let set. Mix the remaining ingredients the night before: whip cheese and cream together; stir in marshmallows well. Let sit overnight. May still be slightly runny in the morning. Spread Jello and let sit at least 3 or 4 hours before serving.

Raspberry Salad

Summary

Yield
8 Servings
SourceMeribah Howarth (1973)
Prep time
1 hour, 20 minutes
Cooking time
10 minutes
Total time
1 hour, 30 minutes

Ingredients

2 pk
raspberry Jello
2 c
boiling water
2 pk
frozen raspberries
 
sour cream

Instructions

Add into hot water 2 packages frozen raspberries or strawberries. Stir until berries are thawed. Divide and put half in a 9 x 13-inch pan. Refrigerate to set. When firmly set, spread with homogenized sour cream. When the remaining half jells to a semi-solid, spoon it over sour cream. Set in refrigerator and chill until firmly set. Cut in squares.

Strawberry-Pineapple Salad

Summary

Yield
8 Servings
SourceMrs. Sheehan (1971)
Prep time
1 hour, 20 minutes
Cooking time
10 minutes
Total time
1 hour, 30 minutes

Ingredients

2 pk
strawberry Jello
2 pk
frozen berries
1 cn
crushed pineapple (9-oz)
1 c
sour cream

Instructions

Dissolve jello in 1 1/2 c. boiling water. Add frozen berries; cool slightly. Then add crushed pineapple. Oil pan slightly. Pour in half of mixture; chill. Fold sour cream into remainder of Jello mixture. Pour over top of first layer.

Strawberry Salad

Summary

Yield
8 Servings
SourceMarty Prass (1990)
Prep time
1 hour, 20 minutes
Cooking time
10 minutes
Total time
1 hour, 30 minutes

Ingredients

2 pk
strawberry Jello (small pks, or 1 large pk)
1 c
boiling water
1 cn
crushed pineapple (large, drained)
2
bananas (up to 3, mashed)
1⁄2 c
nuts (chopped, optional)
2 pk
frozen strawberries (10-oz pks, thawed)

Instructions

Boil water and mix with Jello. Add everything; mix well and chill until set, or mix all of the above ingredients and chill half of mixture. Once firm, spread 1/2 pint of sour cream over the top. Then pour reserved half of mixture over sour cream. Chill until set.

Lemon-Orange Salad

Summary

Yield
12 Servings
SourceJacque Carbiener (1992)
Prep time
1 hour, 20 minutes
Cooking time
10 minutes
Total time
1 hour, 30 minutes

Ingredients

1 pk
orange Jello (6-oz)
2 1⁄2 c
boiling water
1 cn
crushed pineapple (20-oz, undrained)
1 cn
frozen orange juice concentrate (6-oz, undiluted and thawed)
1 c
cold milk
1 pk
lemon instant pudding (3/4-oz)
1⁄2 pt
whipping cream (whipped)
1 cn
mandarin oranges (drained)

Instructions

Dissolve gelatin in boiling water. Stir in pineapple and orange juice. Pour mixture into a 13 x 9 x 2-inch pan and chill until firm. Combine milk with pudding mix and beat on low speed for 1 to 2 minutes. Fold in whipped cream, spoon over gelatin and garnish with orange sections.

Perfection Salad

Summary

Yield
8 Servings
SourceNancy Fogle (2004)
Prep time
1 hour
Cooking time
10 minutes
Total time
1 hour, 10 minutes

Ingredients

1 pk
lemon gelatin (3-oz)
1 pk
lime gelatin (3-oz)
1⁄2 c
sugar
1⁄4 c
vinegar
1 3⁄4 c
water
1⁄2 c
celery (chopped)
1⁄2 c
cabbage (chopped)
1⁄2 c
carrots (grated)
1 cn
crushed pineapple (small, drained)
1 c
cold water

Instructions

Cook first 5 ingredients until dissolved. Cool and add the remaining ingredients. Chill well.

Lemon Blueberry Salad

Summary

Yield
9 Servings
SourceDottie Aumiller (1980)
Prep time
1 hour
Cooking time
10 minutes
Total time
1 hour, 10 minutes

Ingredients

1 pk
lemon gelatin (3-oz)
1 pk
black raspberry gelatin (3-oz)
1 c
boiling water
1⁄2 c
cold water
1 T
lemon juice
1 cn
blueberry pie filling (21-oz)
1⁄4 c
confectioners' sugar (sifted)
1 c
sour cream

Instructions

Dissolve gelatins and boiling water. Add cold water and lemon juice. Stir in pie filling. Pour in 8 x 8-inch pan and chill. Fold sugar into sour cream and spread on top after chilled and set. Return to refrigerator.

Spiced Peach Salad

Summary

Yield
8 Servings
SourceMeribah Howarth (1978)
Prep time
1 hour
Cooking time
10 minutes
Total time
1 hour, 10 minutes

Ingredients

1⁄2 c
sugar
1 cn
peaches (30-oz, Elberta or Freestone halves)
1 c
peach juice
1
cinnamon stick
12
cloves (whole)
1⁄3 c
vinegar
1 pk
orange Jello
 
tea (hot, strong)

Instructions

Drain peaches, reserving the juice, one cup of which you combine with the sugar, vinegar, cinnamon stick and cloves. Bring to a boil and add the peaches and simmer 10 minutes. Remove the peaches and add enough strong tea to make 2 cups of liquid and dissolve Jello in it. Remove the spices. Arrange peaches in a ring mold and pour Jello mixture over them. Chill. Dressing: Equal parts of mayonnaise and sour cream.

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