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Celebrate Memorial Day with a special salad

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Happy Memorial Day weekend to all Examiner readers! Hopefully, everyone will have a happy and safe holiday weekend and enjoy some good food, too. It's a real treat to celebrate a holiday with family and friends and this one is no exception. That said, let's talk about preparing something special for this commemorative day!

I'm giving a recipe for a "Red, White and Blue Salad", which of course will be very fitting for Memorial Day. This will also be just the thing for July 4th coming up. This is a layered salad that showcases the three colors and is beautiful to see. It's also good to eat! This is light and refreshing and can even be served as a light dessert, if you choose.

You begin with the blue layer. You begin by dissolving raspberry and lemon gelatins together, along with some lemon juice. To get the blue color, you add blueberry pie filling. This is placed in a rectangular dish and chilled until set. The white layer comes next. Another package of lemon gelatin is dissolved, then cream cheese and crushed pineapple are added. This is poured over the blue layer and is returned to the refrigerator to set. Finally, the red layer is made. This uses strawberry gelatin, which is dissolved and strawberries are added. This goes over the blue and white layers and is chilled until complete set. Then, it's ready for enjoying at any Memorial Day activity you may have!

This looks like you took a long time to make and it looks difficult, but as you can see, it's quite easy. Of course, you'll want to start the salad early in the day to allow enough time for the layers to set. One rule for making gelatin salads is to make certain to dissolve the gelatins completely when preparing them. According to Kraft Foods, the company that makes the line of "Jell-O" brand gelatin and pudding products, gelatin should be stirred for about two minutes in the boiling water before adding the cold water. Complete dissolving will guarantee a firm set.

Another good salad to have during these warm months is a "Blueberry Salad", which has a cream cheese topping over it. I ran this recipe not long ago, but if you missed it, here's the link to get it:

http://www.examiner.com/article/a-way-to-use-blueberries-from-years-ago

Enjoy this Memorial Day weekend and be sure to keep in mind the reason behind Memorial Day as we celebrate!

RED, WHITE & BLUE SALAD

Blue Layer:

  • 1 pkg. (3 oz.) raspberry gelatin
  • 1 pkg. (3 oz.) lemon gelatin
  • 1 cup boiling water
  • 2 tablespoons lemon juice
  • 1 can blueberry pie filling

Combine both gelatins in the boiling water and stir until completely dissolved. Add the lemon juice and pie filling. Pour into a 9x13 inch dish and chill until firm.

White Layer:

  • 1 pkg. (3 oz.) lemon gelatin
  • 1 cup boiling water
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 cup crushed pineapple & juice

Dissolve gelatin in boiling water until completely dissolved. Add the cream cheese and beat until smooth. Stir in the crushed pineapple and juice. Pour over the blue layer and return to the refrigerator until firm.

Red Layer:

  • 2 pkg. (3 oz. each) strawberry gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 1 pkg. (10-16 oz.) frozen strawberries, thawed

Dissolve gelatin in boiling water. Add the cold water and strawberries. Pour over first two layers and chill until firm. Yield: 12-16 servings.

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