Jell O Garden Salad Recipes

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GOLDEN GLOW SALAD



Golden Glow Salad image

"MY SISTER and I loved this salad because we thought it tasted like a dessert. We ate a lot of Jell-O when we were growing up, but this was our favorite gelatin dish. I always make this salad for picnics. I provides a fruit and a vegetable, and bright color as well."

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 7

1 package (3 ounces) orange gelatin
1 cup boiling water
1 can (8 ounces) crushed pineapple
1 tablespoon lemon juice
Cold water
1/4 teaspoon salt, optional
3/4 cup finely shredded carrots

Steps:

  • In a bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Add lemon juice and enough cold water to pineapple juice to make 1 cup; add salt if desired. Stir into gelatin. Chill until slightly set. Stir in pineapple and carrots. Pour into an oiled 4-cup mold; cover and chill until firm. Unmold.

Nutrition Facts :

JELL-O® GARDEN SALAD



JELL-O® Garden Salad image

Who knew you could eat your veggies-and watch 'em wiggle? Mix shredded carrots, zucchini, onions and red peppers into JELL-O for an unforgettable salad.

Provided by My Food and Family

Categories     Recipes

Time 5h45m

Yield Makes 10 servings.

Number Of Ingredients 9

2 cups boiling water
1 pkg. (8-serving size) JELL-O Lemon Flavor Gelatin
1/2 tsp. salt
1-1/2 cups cold water
2 Tbsp. lemon juice
1 cup shredded carrots
1 cup shredded zucchini
1/2 cup chopped red pepper
2 Tbsp. finely chopped onion

Steps:

  • Stir boiling water into combined dry gelatin and salt in large bowl at least 2 min. until completely dissolved. Stir in cold water and lemon juice. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
  • Stir in vegetables. Spoon into 5-cup mold sprayed with cooking spray.
  • Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.

Nutrition Facts : Calories 80, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 17 g, Protein 2 g

VEGETABLE GELATIN SALAD



Vegetable Gelatin Salad image

A great dish for picnics or pot-lucks--especially in the summer when fresh garden vegetables are so abundant. No dairy products, so there's no risk of spoiling after being out on a buffet table for a long time. Just lots of healthy fresh vegetables and the universal appeal of gelatin, for kids and adults alike. I prefer using lemon Jell-O, but I have used lime a lot as well (which is what I used the last time I made this, and remembered to snap a photo). But I've also seen versions of this salad at various pot-luck gatherings that used clear, unflavored gelatin as well. Lots of choices!

Provided by Northwestgal

Categories     Vegetable

Time 4h15m

Yield 1 molded salad, 8 serving(s)

Number Of Ingredients 10

6 ounces lemon gelatin or 6 ounces lime gelatin
2 cups boiling water
2 cups cold water
1/2 cup chopped pecans or 1/2 cup chopped walnuts
1/2 cup radish, chopped finely
1/2 cup green onion, chopped finely
1/2 cup celery, chopped finely
1/2 cup cucumber, chopped finely
2 tablespoons vinegar
1 pinch salt (or more or less, to taste)

Steps:

  • Place gelatin crystals in a large bowl. Add 2 cups of boiling water, and stir 2 minutes or until gelatin is completely dissolved. Add 2 cups cold water, and stir well. Let cool about 15 minutes, then chill in refrigerator for 1½ hours.
  • Remove gelatin from the refrigerator. Add the chopped nuts, chopped radishes, chopped green onion, chopped celery, chopped cucumbers, vinegar, and desired amount of salt (for seasoning). Stir well.
  • Return the gelatin salad to the refrigerator to set completely, at least 2 to 4 hours (or overnight is ideal).
  • NOTE - Cooking time is primarily the necessary chilling time that it takes for the gelatin to set completely.
  • TIP - you can adjust the ingredients if you wish, using your favorite vegatables. And you can even add fruit if you wish. Just DO NOT include fresh pineapple, kiwi, papaya, figs, or guava (as the gelatin will not set).

Nutrition Facts : Calories 133.8, Fat 4.9, SaturatedFat 0.4, Sodium 130.9, Carbohydrate 21.3, Fiber 1.1, Sugar 19, Protein 2.5

MIKE'S GELATIN GARDEN SALAD



Mike's Gelatin Garden Salad image

This is my son's adaptation of a old family favorite using Jello and fruits (originally crushed pineapple). We love raw fresh vegetable, eat lots of salads during the hot summer months here in Shasta County, California, so he just started experimenting with ingredients. While this salad is best when everything is most crispy, leftovers keep well in the fridge for several days.

Provided by Lil Grammy

Categories     Cheese

Time 30m

Yield 2 quarts

Number Of Ingredients 12

1 (3 ounce) box lime Jell-O gelatin
1 (3 ounce) box lemon Jell-O gelatin
2 cups hot water
1 cup mayonnaise
6 ounces evaporated milk (1/2 large can)
1 pint cottage cheese (curd you prefer)
2 carrots, long shred
1 granny smith apple, thin slice
2 celery ribs, medium chop
3 red radishes, thin slice
1/4 cup sunflower seeds, hulled
1 teaspoon lemon pepper

Steps:

  • Use microwave to heat water.
  • In large mixing bowl, add both boxes dry Jello. Stir in hot water to completely dissolve Jello.
  • Start preparing veggies/fruit/nuts, shred, chop, dice, whatever. About 2 cups works best and assures a bit of crunch in each bite.
  • Then begin stirring into Jello mixture, one at a time, each of your prepared veggies/fruit/nuts.
  • Blend in mayonnaise, blend in evaporated milk, and blend in cottage cheese.
  • Add Lemon Pepper, give another real good stir so everything is well distributed.
  • Can be poured into mold or attractive serving bowl if desired, or leave in mixing bowl. Return combined gelatin salad to fridge, thoroughly chill. Can be turned out onto plate or scooped.

Nutrition Facts : Calories 1281.1, Fat 64.3, SaturatedFat 16.6, Cholesterol 86.5, Sodium 2248.4, Carbohydrate 139.3, Fiber 6, Sugar 92.6, Protein 44.7

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