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

Red, White 'n' Blue Salad Recipe

Read Reviews (18)
5 18
Publisher Photo
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
TOTAL TIME: Prep: 30 min. + chilling
MAKES:14-16 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 14-16 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Red, White 'n' Blue Salad in Taste of Home June/July 2002, p37

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.

Reviews for Red, White 'n' Blue Salad(18)

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (0)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Jul. 30, 2013

This jello salad was both delicious and impressive! We used strawberries instead of raspberries and it turned out fabulous!

MY REVIEW
Reviewed Jul. 1, 2013

Really enjoyed making and serving this dish. So pretty and patriotic in the trifle dish! Refreshing, fun and different. A keeper!

MY REVIEW
Reviewed Jun. 30, 2013

This is a great go-to recipe when you need something to bring along. I've always gotten rave reviews; the middle layer is especially delicious. This is a fun recipe to switch up for any occasion, St. Patricks Day, etc. I just try not to mix gelatin types, citrus, berry, etc.

MY REVIEW
Reviewed Jun. 17, 2013

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.

MY REVIEW
Reviewed May. 28, 2013

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. ?

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