Salads Archives

Category: Salads

19
Mar
2014

Asian Kale Slaw

categories: Asian, Salads, Side Dishes, Vegetable Dishes

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Asian kale slaw is a delicious, healthy side dish with kale, cabbage, carrots, green onions and almonds, in a fantastic Asian inspired sauce! This side dish is a nice twist on traditional coleslaw.

Here’s a delicious recipe for Asian kale slaw. KALE is becoming known as the superfood of the garden! This tasty salad features kale, cabbage, carrots, green onions, and almonds, tossed in a fantastic tasting Asian sauce.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Using Up My Garden Kale

Yesterday I picked a “boatload” of kale in my backyard garden. It has survived the rain, ice and snow of this past winter and is still “kicking”.

That envelope of Kale seeds I bought for 99 cents last March has MORE than paid for itself this past year! Here’s the small amount of fresh kale I picked yesterday.

So once again I found myself with fresh picked kale, looking for a new, creative way to enjoy this wonder-veggie, straight from our garden. I found this recipe for “coleslaw” (with an Asian twist) on Pinterest, and decided to give it a try.

I made Asian kale slaw yesterday afternoon (only took about 15 minutes prep) and served it with our dinner. My husband and I LOVED it! We had the slaw on the side with a chicken dinner, and it tasted wonderful!

What Is IN Asian Kale Slaw?

The ingredients for the Asian kale slaw are chopped and sliced, and placed in a salad bowl. The slaw has grated carrots, kale, shredded purple cabbage, and sliced green onions. The simple Asian sauce that covers all the ingredients really makes this kale slaw shine!

Making The Salad Dressing For Asian Kale Slaw Is EASY!

This Asian flavored slaw dressing is incredibly easy to mix up. The sauce will be used as the salad dressing for the Asian kale slaw.

There are several ingredients in the dressing, including lime juice, sesame oil, soy sauce, ginger, etc., which gives this salad it’s distinctive Asian flavor. The salad is tossed with the dressing, then refrigerated for 15-20 minutes, until chilled.

The finished Asian kale slaw is garnished with sliced almonds, sesame seeds and sea salt, and is served chilled. The flavor of the salad dressing coats the entire bowl of slaw with great flavor!

Asian kale slaw is an amazingly wonderful, crunchy and delicious side salad I really hope you will enjoy. Even though my old photos aren’t the best quality, I hope you will still consider trying this delicious salad!

It’s also a great way to “eat your veggies” (as my Mom used to say to me and my sisters). Yum! Have a GREAT day!

Looking For Other SALAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite side salad recipes include:

Interested In More Recipes?

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Recipe Source: http://www.tasteloveandnourish.com/2013/07/19/asian-kale-slaw/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Asian Kale Slaw

Prep Time

30 mins

Cook Time

0 mins

Total Time

30 mins

Asian kale slaw is a delicious, healthy side dish with kale, cabbage, carrots, green onions and almonds, in a fantastic Asian inspired sauce!

Category: Salad

Cuisine: Asian

Keyword: Asian kale slaw

Servings: 8 servings

Calories Per Serving: 128 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the slaw:

1 bunch curly kale , shredded/cut into thin strips
1/2 head red/purple cabbage , shredded
3-4 medium carrots , shredded
4 green onions , sliced thin (green and white parts)

For the dressing:

1/4 cup soy sauce
3 Tablespoons lime juice
1 Tablespoon fresh grated ginger
3 Tablespoons apple cider vinegar
2 Tablespoons dark brown sugar
1/2 teaspoon sesame oil
1 Tablespoon vegetable oil
1 Tablespoon sesame seeds , lightly toasted (dry "toast" them in a skillet for a couple minutes)
1/2 cup almond slivers , toasted (same method as sesame seeds)
1/4 teaspoon sea salt

US Customary - Metric

Instructions

Using a knife, thinly slice/shred the kale leaves, removing/discarding the large, thick stems. **Don't use a food processor for this, as it will shred the kale too fine** Place sliced kale into salad bowl.
Thinly slice/shred red cabbage and green onions. Add to kale in bowl. Grate carrots into bowl, using a hand/box grater.
In a small bowl, combine the soy sauce, lime juice, ginger, apple cider vinegar, brown sugar, sesame oil and vegetable oil. Mix well to combine. Pour dressing over the shredded slaw. Toss slaw until coated; cover and refrigerate for at least 15-20 minutes. Once chilled, the slaw is ready to serve!
When ready to serve, sprinkle the top of the slaw with toasted sesame seeds, almond slices and sea salt. Toss the salad again. SERVE AND ENJOY!

Recipe Notes

*Recipe can be easily halved for smaller amounts.

Nutrition Facts

Asian Kale Slaw

Amount Per Serving (1 serving)

Calories 128 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 516mg22%

Potassium 386mg11%

Carbohydrates 14g5%

Fiber 3g13%

Sugar 6g7%

Protein 4g8%

Vitamin A 6090IU122%

Vitamin C 53.5mg65%

Calcium 97mg10%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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11
Mar
2014

Spring Greens with Citrus Vinaigrette

categories: Salads, Sauces and Dressings

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You will enjoy this light and refreshing spring greens salad, with oranges, cranberries and feta, and a citrus vinaigrette dressing!

I am always on the lookout for new salad dressings and salad ideas, and recently found a recipe for a delicious sounding salad dressing, so I paired it along with some other ingredients to make Spring Greens with Citrus Vinaigrette!

You can use any type of fresh lettuces for this lovely salad, which makes it very convenient to prepare. With some flavorful additions and topped with an amazing orange citrus vinaigrette, this will be a tasty salad I’m sure you’ll enjoy! Here’s how to make it!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

I Love To Grow Lettuces And Other Spring Greens!

I love to grow vegetables and a few fruits in raised beds and containers in our backyard. Last year was a bumper crop for my Garden Of Eatin’ (as I like to call it!).

Our little beds produced tasty, leafy greens, including red leaf lettuce, romaine lettuce, rainbow chard, mustard greens, spinach, oakleaf lettuce, and kale.

By the time our lettuce beds are fully mature, my husband and I are eating salads with just about every meal. We are also giving away salad greens to our sons, neighbors and friends by the bagful! I feel so blessed to usually have “more than enough” to share with others.

A while ago I found a recipe for a salad dressing in one of my old “Taste of Home” magazines for an orange juice vinaigrette, and it really piqued my interest.

This interest led to me playing around with the recipe a bit. Eventually I came up with this delicious spring greens salad and dressing “recipe”.

Use Any Variety Spring Greens!

Basically you can use any types of spring lettuces available (romaine, iceberg, red leaf, bibb, etc.) and make a big salad with them.

Whether you grow them yourself or purchase them at the store or farmer’s market, there are so many different types of colorful lettuces available to choose from! Use your favorites!

For this particular salad, I like to pair it with a citrus based salad dressing, I add crumbled feta cheese, red onions, dried cranberries, and sliced almonds to the chilled spring greens. This really helps to kick up the colors and flavors a notch!

Then the spring greens are topped with beautiful juicy orange slices, and an amazing tasting citrus vinaigrette was drizzled over the top, to serve!

Make A Citrus Vinaigrette Dressing For The Spring Greens

This salad dressing is an easy to make “light and fresh” tasting vinaigrette. The orange flavor shines and compliments just about any green salad nicely! Making it is as simple as whisking the ingredients together… easy peasy!

Serve The Spring Greens With Citrus Vinaigrette

Place chilled salad greens in a serving bowl. Top with feta cheese, dried cranberries, red onion, sliced roasted almonds, and top with round orange slices.

To serve the Spring Greens With Citrus Vinaigrette, give the vinaigrette a quick stir, then drizzle over the chilled salad, using as much as you prefer. Toss ingredients until the vinaigrette has been distributed well, then serve!

This really is a refreshing and delicious spring greens salad, and we enjoyed it VERY much! Hope you will give it a try, and trust you’ll enjoy it as much as we do!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More SALAD Recipes?

You can find all of my salad recipes in the Recipe Index, located at the top of the page. I have quite a few, including

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Recipe adapted from: Kristin Bataille, Taste of Home Magazine, Feb/March 2012 Issue

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0 from 0 votes

Spring Greens with Citrus Vinaigrette

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

You will enjoy this light and refreshing spring greens salad, with oranges, cranberries and feta, bursting with fresh flavor from a citrus vinaigrette dressing!

Category: Salad

Cuisine: American

Keyword: spring greens

Servings: 4 servings

Calories Per Serving: 151 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the vinaigrette:

2 Tablespoons olive oil
2 Tablespoons fresh squeezed orange juice
1 Tablespoon white wine vinegar
1/8 teaspoon garlic powder
1 teaspoon orange zest (approx.amount from 1 orange)
dash salt
dash pepper

For the salad:

4 cups fresh spring greens (I used mixed variety and romaine)
1/4 cup crumbled feta cheese
sliced red onion (to taste-I use 2 thin slices, chopped into smaller pieces)
10-15 roasted almonds , sliced lengthwise
1/4 cup dried cranberries
1 small orange (cut from top to bottom all around the outside to remove peel and white "pith" completely). Once peeled, slice horizontally

US Customary - Metric

Instructions

Make vinaigrette: In a small bowl, whisk together the vinaigrette ingredients until fully blended. If making vinaigrette ahead of serving time, cover and chill until ready to use.
Place chilled salad greens in serving bowl.
Sprinkle salad greens with feta, red onion, sliced almonds,cranberries and top with orange slices. When ready to serve, whisk the vinaigrette well to mix, then drizzle over salad, and toss to coat. Enjoy!

Nutrition Facts

Spring Greens with Citrus Vinaigrette

Amount Per Serving (1 serving)

Calories 151 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 125mg5%

Potassium 162mg5%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 9g10%

Protein 2g4%

Vitamin A 585IU12%

Vitamin C 31.6mg38%

Calcium 71mg7%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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06
Mar
2014

Copycat Applebee’s Oriental Chicken Salad

categories: Asian, Chicken, Copycat Recipes, Main Dish Salads, Main Dishes, Salads

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Make a copycat version of Applebee’s Oriental Chicken Salad in the comfort of your own home. You’ll love this delicious main course salad!Applebee’s Restaurant describes their signature salad as “Crisp Oriental greens topped with chunks of crunchy Chicken Fingers, toasted almonds and crispy rice noodles, tossed in a light Oriental vinaigrette”.

Over the years I have enjoyed finding “copycat” recipes from restaurants and then challenging myself to see if I can duplicate the same thing at home. I have found that sometimes you can make the recipe for half the price of what a restaurant charges. This copycat recipe for Applebee’s Oriental Chicken Salad is a definite keeper! It’s so good, and I have made it countless times!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How I Got This Recipe

I love the “Top Secret Recipe” cookbook series, by Todd Wilbur. My sons gave me a couple of his books for Mother’s Day years ago. I’ve bought a couple of others, and they are wonderful. Basically, the author tries to identify what ingredients are in a restaurants food (he orders it, then “dissects” it in his lab to determine the ingredients.

Then he experiments to re-create the recipe until it is as close to the original as he can get. I love this because HE does all the dirty work, and I benefit from his efforts. Awesome! It works for me (heh heh heh)!

Making The Salad Is Fairly Simple

I have never taken a lot of photos of making this salad, unlike my other recipes. But the salad is fairly easy to make. An Asian-inspired salad dressing is whisked together, chicken is breaded, fried and cut into pieces, and the green salad is assembled, then topped with the chicken and the salad dressing..

Copycat Applebee's Oriental Chicken Salad / The Grateful Girl Cooks! — Making the delicious Asian-inspired salad dressing is easy!

I’ve Made This Applebee’s Oriental Chicken Salad SO MANY Times

This is a salad I have made MANY times over the past 15 years. I’ve made it for my husband and I, AND for as many as 25 hungry co-workers at a staff retreat, all with great results and compliments each time. Honestly, this entree salad is fairly easy to make. It just takes a bit of time to do the “prep” work. My tip: Do the prep work early, then after school or work, cook the chicken and throw it all together. Boom!

I hope you like it! If you want to serve 4 with this recipe, just split all the ingredients into 4 smaller sized servings (including the chicken… just cut it into chunks and divide it on 4 salads!) We love this filling salad’s great flavor, and think you will, too! Enjoy!

Looking For More MAIN DISH SALAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious entree salads you’ll enjoy, including:

Interested In More Recipes?

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Recipe Source: The book “Top Secret Restaurant Recipes”, by Todd Wilbur, published 1997, by The Penguin Group, pages 31-32

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Copycat Applebee's Oriental Chicken Salad

Prep Time

25 mins

Cook Time

5 mins

Total Time

30 mins

Make a copycat version of Applebee's Oriental Chicken Salad in the comfort of your own home. You'll love this delicious main course salad!

Category: Salad or Main Dish

Cuisine: Asian

Keyword: oriental chicken salad

Servings: 2 large servings

Calories Per Serving: 1431 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the Oriental Dressing:

6 Tablespoons honey
3 Tablespoons white vinegar
8 teaspoons mayonnaise
2 Tablespoons Grey Poupon Dijon mustard
1/4 teaspoons sesame oil (find this in the Asian food section of the grocery store)

For the Chicken:

1 cup vegetable oil , for frying (you want the skillet to have about 1/2 inch deep of oil)
2 eggs
1 cup milk
1 cup all-purpose flour
1 cup Panko breadcrumbs (or you can substitute crushed cornflake crumbs)
2 teaspoons salt
1/2 teaspoons black pepper
2 (3 oz.) boneless, skinless chicken breasts

For the salad:

6 cups chopped romaine lettuce
2 cups chopped purple cabbage
2 cups chopped napa cabbage
1 carrot , julienned or shredded (I grated mine)
2 green onions , sliced (use entire stalk-green and white parts)
2 TBSP sliced , toasted almonds (saute them on low in dry skillet for 3-4 minutes to toast-stir to prevent burning)
2/3 cup chow mein noodles

US Customary - Metric

Instructions

Prepare the salad dressing and chicken: Using a whisk or an electric mixer, blend together the dressing ingredients in a small bowl. Cover and refrigerate until it is well chilled and you are ready to serve the salad.
Preheat the oil in a skillet over medium heat. The temperature of the oil should be around 350 degrees before cooking the chicken (an electric skillet or a temperature gauge is helpful to get the oil at the right heat). The right amount of heat is necessary for a crispy brown crust!
In a small bowl, mix together the eggs and milk until well combined.
In another bowl, mix the panko crumbs (or cornflake crumbs) with the flour, salt and pepper.
Cut the chicken breasts into 4 or 5 long strips. Dip each chicken strip into the egg mixture first, then into the flour mixture, coating each piece completely. Carefully place chicken pieces into the hot skillet (remember, you preheated it, right?) Fry the chicken fingers for approximately 5 minutes, turning and cooking until the coating on all sides has darkened to a golden brown.
Assemble the salad: Prepare the salad by tossing the romaine lettuce with the purple cabbage, napa cabbage and shredded carrot. Place on individual serving plates.
Sprinkle the green onions on top of the lettuce mixture.
Sprinkle the almonds over the salad, then the chow mein noodles.
Cut the chicken into bite sized chunks (that's the authentic way)...sometimes (like in the picture) I just leave the strips on top and let everybody cut up their own...whatever- I'm usually in a big hurry to eat the salad, and don't want to bother cutting it all up into chunks!) Anyways...back to the recipe: Place even amounts of the chicken on top of each salad, placing the chicken in a pile in the middle. Serve the salad dressing on the side. Enjoy!

Recipe Notes

You can easily make this salad into 4 smaller sized portions. Just cut the chicken into chunks, divide the chicken chunks and salad into 4 portions, and you're good to go!
Recipe Source: The book "Top Secret Restaurant Recipes", by Todd Wilbur, published 1997, by The Penguin Group, pages 31-32)

Nutrition Facts

Copycat Applebee's Oriental Chicken Salad

Amount Per Serving (1 large salad)

Calories 1431 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 22g138%

Cholesterol 232mg77%

Sodium 3612mg157%

Potassium 1657mg47%

Carbohydrates 204g68%

Fiber 15g63%

Sugar 70g78%

Protein 56g112%

Vitamin A 19190IU384%

Vitamin C 82mg99%

Calcium 423mg42%

Iron 11.4mg63%

* Percent Daily Values are based on a 2000 calorie diet.

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11
Feb
2014

Joy’s Spinach Salad

categories: Salads, Sauces and Dressings, Vegetable Dishes

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You’ll love Joy’s Spinach Salad, with bacon, eggs, mushrooms, water chestnuts, and fresh baby spinach drizzled with a delicious, homemade salad dressing!

The recipe I want to share today is called “Joy’s Spinach Salad”. The salad and the homemade dressing that tops it all of is outstanding and would be a delicious, welcome addition to any dinner table!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How I Got The Recipe For Joy’s Spinach Salad

Years ago (almost 20), we lived in Central California, where my husband was a Music Pastor in a large church. We were privileged to get to know many wonderful and truly kind-hearted people during our five year ministry there, and always enjoyed getting to share a meal with some of these friends.

My husband and I were fortunate to have dinner one evening with a sweet couple from our church…Marv and Joy. We were served a wonderful dinner, which included an absolutely delicious spinach salad.

Well… I * totally * loved that salad, and decided right then and there that I needed the recipe for all time forward! So I asked Joy for her recipe…and she graciously shared it with me.

Simple Ingredients and Homemade Salad Dressing

The ingredients are simple for the salad… and the homemade salad dressing! Baby spinach leaves, hard boiled egg crumbles, crispy bacon, etc. all pair wonderfully with the delicious homemade salad dressing.

The Salad Dressing For The Spinach Salad

Joy’s Spinach Salad is the only traditional spinach salad recipe I have used ever since then. Joy made her own salad dressing, too (kind of like a French dressing), which is not heated as some spinach salad dressings are. It is delicious!

To this day, I think of them fondly when I prepare this and see her name on that stained 3×5 index card. I accidentally took the picture of the salad before I added the mushrooms and bean sprouts… my bad! (just use your imagination!)

Here’s the homemade Spinach Salad Dressing…ready to go! (I hope you like the bottle label…keepin’ it classy!)

This absolutely delicious spinach salad and salad dressing are very easy to prepare (my favorite kind of recipe!). Give my friend Joy’s recipe a try…I think you will love it! If you enjoy a good spinach salad, be sure to also check out my recipes for Bacon Lover’s Spinach Salad or Spinach, Apple and Goat Cheese Salad. YUM!

Looking For More SALAD Recipes?

You can find all my delicious salad recipes in the Recipe Index, located at the top of the page. A few of our family favorites include:

Interested In More Recipes?

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe Source: Joy Scott

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Joy's Spinach Salad

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

You will love Joy's Spinach Salad, with bacon, eggs, mushrooms, water chestnuts, and fresh baby spinach drizzled with a delicious, homemade salad dressing!

Category: Salad

Cuisine: American

Keyword: spinach salad

Servings: 4 servings

Calories Per Serving: 193 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For salad:

2-3 bunches fresh spinach , leaves torn into small pieces (or use equal amount of baby spinach)
1 can water chestnuts , drained and chopped
3-4 green onions , chopped (both green and white parts)
1/2 cup fresh bean sprouts
6-8 slices bacon , cooked crisp, then crumbled
2 hard boiled eggs , chopped
8 white mushrooms , sliced thinly

For the salad dressing:

1 cup oil (I use olive, but vegetable or canola work, as well)
1/4 cup wine vinegar (red or white-both will work)
1/3 cup ketchup
2/3 cup granulated sugar
1 medium brown onion , finely chopped
salt (to taste)

US Customary - Metric

Instructions

In a medium bowl, whisk all the salad dressing ingredients together till fully blended. Cover and refrigerate. Remove from refrigerator about 15 minutes before serving, and whisk again.
Mix all the salad ingredients together (reserving some bacon, egg, and mushrooms for garnish on top so it looks nice).
When ready to serve, pour the dressing on top (you will not need it all-just put on as much of the dressing as you prefer), and toss to coat. Serve. Enjoy!

Recipe Notes

The salad dressing is NOT part of the caloric calculation (recipe makes more than you will need for the salad). The calorie count is approximately 43 calories per Tablespoon of salad dressing.

*The leftover dressing is great on any mixed green salad. Store it in a closed bottle or mason jar in the refrigerator. It will keep for quite a while!

Nutrition Facts

Joy's Spinach Salad

Amount Per Serving (1 serving)

Calories 193 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Cholesterol 115mg38%

Sodium 254mg11%

Potassium 268mg8%

Carbohydrates 3g1%

Sugar 1g1%

Protein 9g18%

Vitamin A 265IU5%

Vitamin C 4.2mg5%

Calcium 19mg2%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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20
Jan
2014

Rainbow Jello Salad

categories: Holidays!, Salads, Side Dishes

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A few boxes of jello, evaporated milk and water are all you need to make this colorful and delicious holiday rainbow jello salad for a crowd!

Whoa…that’s a LOT of jello! Yep, you got that right. This Rainbow Jello Salad has been taking it’s place at most of our Thanksgiving and/or holiday events for the past 30+ years. This colorful, delicious salad could feed a small village, and it sure is pretty!

I was given this rainbow jello salad recipe by a sweet woman named Mary Alice Brannon about 35 years ago. I saw and tasted it for the first time when she brought it to a church potluck (don’t a large amount of unique recipes come from church potlucks?). This jello salad was so unique, I asked her for the recipe, and she gave it to me. Now I’ve been making this salad for over 30+ years! It’s practically become a tradition at our holiday gatherings!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Flavors Are In this Rainbow Jello Salad?

The recipe uses 7 different flavors of jello powder, one can of evaporated milk, and some water. That’s it! From top to bottom, the flavors of jello in the rainbow jello salad are: Black Cherry, Cherry, Lime, Lemon, Orange, Peach and Strawberry. Every other flavor has some of the evaporated milk in it, which slightly changes the color and texture of that layer!

Why I Make Rainbow Jello Salad The Day Before Serving It

It does takes a bit of time to make this salad, because each layer has to set up before adding the next layer, but don’t let that stop you! The sheer “jiggle power” and colorful rainbow this jello salad adds to any festive meal will be worth your time.

I usually make this rainbow jello salad the day before a big event or holiday meal. When I make it for Thanksgiving, I simply work on the layers throughout the day, as I scurry around my kitchen making other side dishes! It really isn’t hard at all to do this! The next day, when I am ready to serve it, all I need to do is unmold the salad, and add the whipped cream right before serving!

You Can Almost Feed A Small Village With Rainbow Jello Salad

This recipe makes a LOT of rainbow jello salad (16 servings), so here’s my public service warning (ha ha). This jello salad will feed a lot of people! Unless you want this quivering tower of rainbow jello salad looking at you for a week in your refrigerator, make sure a lot of people will be there to help eat it. Don’t say I didn’t warn you!

Rainbow jello salad with a whipped cream garnish is ready to eat!

This rainbow jello salad is not only colorful, it actually tastes good, too…who knew? I’m getting all jiggly just thinking about it. I hope you will give this rainbow jello salad a try at your next holiday or large family gathering! Have a great day.

Looking for More SALAD Recipes Kind Of Like This One?

You can find all my recipes in the Recipe Index, located at the top of the page. I have some salad recipes similar to this one you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Rainbow Jello Salad

Prep Time

3 hrs

Cook Time

0 mins

Total Time

3 hrs

A few boxes of jello, evaporated milk and water are all you need to make this colorful and delicious holiday rainbow jello salad for a crowd!

Category: Salad

Cuisine: American

Keyword: rainbow jello salad

Servings: 16 servings

Calories Per Serving: 172 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 can evaporated milk (13 oz.)
7 boxes of jello (the small 3 oz. size)
(Flavors are---Black Cherry, Cherry, Lime, Lemon, Orange, Peach, and Strawberry)
Water

US Customary - Metric

Instructions

Use a 9x13 cake pan or a bundt pan (I always use a bundt pan).
Alternate method 1 and 2 in preparing layers. Be sure jello is "set" before adding the next layer (very important). I usually make one layer, pour it into pan and while that layer is cooling (I actually put it in the refrigerator), I make up the next layer. By the time the first layer is set, you can add the now warm next layer on top, and so on. Here are the two methods:
Method 1: Dissolve jello into 1 cup of boiling water, then add 1/2 cup cold water
Method 2: Dissolve jello into 1 cup boiling water, then add 1/2 cup evaporated milk.

Build The Jello Salad In This EXACT Order:

Black Cherry (Method 1)
Cherry (Method 2)
Lime (Method 1)
Lemon (Method 2)
Orange (Method 1)
Peach (Method 2)
Strawberry (Method 1)
Refrigerate completed jello for at least 4 hours. When ready to serve, hold the bundt pan with two hands and lower it gently into a sink full of warm water (being careful not to fully submerge it!) Only let the water come up 3/4 OF THE WAY UP THE SIDES OF THE PAN. Hold it in the warm water for approx. 30-45 seconds. BE CAREFUL NOT TO LET THE WATER RUN OVER THE EDGE OF THE PAN. You should see the edges of the jello begin to detach from the sides of the pan. Place a serving platter over the top of bundt pan-using two hands firmly holding jello pan and platter together, quickly invert them at the same time (turn it upside down). Jello should release from the pan and land on platter in all it's jiggly glory. If it does not release, flip the pan and platter back over and put jello pan back in the water for a few more seconds, then give it another shot. Once removed, place jello onto serving platter. Garnish with whipped cream. Enjoy.

Nutrition Facts

Rainbow Jello Salad

Amount Per Serving (1 serving)

Calories 172 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Cholesterol 6mg2%

Sodium 197mg9%

Potassium 72mg2%

Carbohydrates 35g12%

Sugar 34g38%

Protein 4g8%

Vitamin A 55IU1%

Vitamin C 0.4mg0%

Calcium 61mg6%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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