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Red, White 'n' Blue Salad Recipe

Red, White 'n' Blue Salad Recipe photo by Taste of Home

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Our striking "flag" salad drew plenty of attention at our Independence Day party. The shimmering stripes are formed with distinctive gelatin layers. It makes you want to salute before spooning some up! -Laurie Neverman, Green Bay, Wisconsin

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Red, White 'n' Blue Salad Recipe

Prep: 30 min. + chilling

Yield: 14-16 Servings

30 30

Ingredients

1 package (3 ounces) berry blue gelatin
2 cups boiling water, divided
2-1/2 cups cold water, divided
1 cup fresh blueberries
1 envelope unflavored gelatin
1 cup heavy whipping cream
6 tablespoons sugar
2 cups (16 ounces) sour cream
1 teaspoon vanilla extract
1 package (3 ounces) raspberry gelatin
1 cup fresh raspberries
Whipped topping and additional berries, optional

Directions

In a large bowl, dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving bowl. Refrigerate until firm, about 1 hour.
Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add the cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. cool to room temperature. Whisk in sour cream and vanilla. Spoon over the blue layer. Refrigerate until firm.
In a large bowl, dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Garnish with whipped topping and additional berries if desired. Yield: 14-16 servings.

Nutritional Facts 1 serving (1 each) equals 179 calories, 11 g fat (7 g saturated fat), 40 mg cholesterol, 46 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Red, White 'n' Blue Salad in Taste of Home June/July 2002, p37

Carefully Add Layers

When making a layered gelatin salad, it's helpful to gently spoon (rather than pour) each layer onto the previous layer of gelatin so it doesn't break through the other layers. —Janet Biersach, Mauston, Wisconsin

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Reviews for Red, White 'n' Blue Salad

Red, White 'n' Blue Salad

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Reviewed on Jun. 17, 2013 by foodymama

I have made this for the Fourth of July ever since the recipe came out in TOH originally. I use a 9 x 13 glass Pyrex dish, which makes the layers very thin, but it's easier to transport and serve. I like to use a few more berries than indicated.

Reviewed on May. 28, 2013 by nshar

This is SO-o good ! Have made it a few times. Each layer has its own flavor and all good. Mine seem to take longer to set. ?

Reviewed on Jul. 21, 2012 by kate1057

My family absolutely loved this! Instead of 2 cups sour cream; I used 1 cup plain greek yogurt and 1 cup sour cream....it was still delicious.

Reviewed on Feb. 01, 2012 by MnJsMom1421

This was a HUGE hit at 2 parties I attended over the summer. Not a single bit of it left. I had to subsitute the raspberry for strawberry and it was fabulous all the same

Reviewed on Aug. 11, 2011 by soopercooper

I've been making this recipe for years. It was in a TOH cookbook my aunt gave me back in 1997. It is always a festive hit. Tip - Do not use fat free sour cream. I tried once and the middle layer would not set up.

Reviewed on Dec. 14, 2010 by lunchladybarb

This is a delicious salad, however if you want the layers to be as thick as the picture shows you need to double the recipe otherwise they are about 1/2 inch thick layers and does not fill the bowl as shown. It is delicious though...I have also made the mistake of using just whipping cream and not the "heavy" whipping cream and it still jelled and worked fine...I have made this recipe for christmas doing Red, White, and Red and it was still delicious...could of done Red, White and Green, however I just don't care for Lime Jello...so make it and enjoy it...many, many compliments, absolutely delicious! Also make sure your layers are very firm before doing the next layer or they will run together, time consuming but worth it the time for this salad, or dessert! Delicious!!

Reviewed on Jul. 09, 2010 by billliej

I made for family on the 4th and everyone loved it. It was very light and refreshing on a hot day. I will definitely make it again.

Reviewed on Jun. 04, 2010 by BNordvall

I make this every year for the 4th of July family picnic-wouldn't dare show up without it! Last year, raspberries were really expensive, so I substituted strawberries and strawberry gelatin. I've also made just the white mixture and layered it with fruit into individual parfait cups.

Reviewed on Jun. 01, 2010 by btlist

i made this for a picnic and i can't begin to tell you how much everybody loved it. i'm not a very good cook, but it's very easy to make, just be sure to allow plenty of time for cooling between layers. it tastes as fantastic as it looks!

Reviewed on Jul. 05, 2009 by MJODMA

Looks and sounds yummy! I will definiely try it.

Reviewed on Jul. 05, 2009 by Monarchsmomma

Make sure to let the raspberry jello cool a little (15-20 minutes) before spooning over cream layer. I had a few white spots in the raspberry layer because the jello was too hot. Still pretty and great tasting!

Reviewed on Jun. 12, 2009 by bellgap

Ingredients:

1 package (3 ounces) berry blue gelatin

2 cups boiling water, divided

2-1/2 cups cold water, divided

1 cup fresh blueberries

1 envelope unflavored gelatin

1 cup heavy whipping cream

6 tablespoons sugar

2 cups (16 ounces) sour cream

1 teaspoon vanilla extract

1 package (3 ounces) raspberry gelatin

1 cup fresh raspberries

Whipped topping and additional berries, optional

Directions:

In a large bowl, dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving bowl. Refrigerate until firm, about 1 hour.

Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add the cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. cool to room temperature. Whisk in sour cream and vanilla. Spoon over the blue layer. Refrigerate until firm.

In a large bowl, dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Garnish with whipped topping and additional berries if desired. Yield: 14-16 servings.

Comments

Reviewed on Jun. 09, 2009 by Dget

I think this sounds good, but the ingredients list is blank. Could someone please post the ingredients list. --Dget

Reviewed on Jun. 03, 2009 by Laura2009

I made this for a July 4th celebration and it looked just like the photo and was delicious. I'll definately make again.

Reviewed on May. 25, 2009 by lauripobanz

I have made this several times and it is very good. I do cut the white layer in half as my family likes it better that way.

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