APRICOT CLOUD SALAD
Make and share this Apricot Cloud Salad recipe from Food.com.
Provided by Dienia B.
Categories Gelatin
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Drain apricots, reserving 1-1/2 cups liquid.
- Puree apricots in a blender.
- Dissolve Jell-O and sugar in boiling water.
- Stir in reserved apricot syrup.
- Chill until cooled.
- Blend in apricots and chill until slightly thickened.
- Fold in whipped cream.
- Put in pan and chill.
APRICOT SALAD
Colorful gelatin salad adds a spot of brightness to any table. It blends well with this holiday feast. We children didn't know if it should be a salad or dessert, with its smooth texture and delicate flavor.-Fae Fisher, Callao, Virginia
Provided by Taste of Home
Categories Desserts Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Dissolve gelatin in boiling water; set aside. Beat cream cheese until smooth; gradually beat in milk until smooth. Stir in gelatin. Add pineapple, mixing well. Refrigerate., When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Refrigerate at least 2 hours. If desired, serve with canned apricots and fresh mint leaves.
Nutrition Facts : Calories 235 calories, Fat 11g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 121mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 0 fiber), Protein 4g protein.
APRICOT SALAD
Make and share this Apricot Salad recipe from Food.com.
Provided by jeswes54
Categories Gelatin
Time 20m
Yield 1 9 x 11 pan
Number Of Ingredients 10
Steps:
- Boil 2 cups water, and add jello till dissolved. Add 1 cup cold apricot juice. Chop the canned apricots fine and add with the remaining juice from the canned fruit to the jello. Add the crushed pineapple. Pour into 9 x 11 cake pan or your favorite jello mold. Chill till set.
- Prepare topping to spread on jello when set. Mix together in a saucepan:1 cup apricot juice, 1/2 cup sugar, 1 egg beaten slightly, and 2 tablespoons cornstarch. Cook over med. - low heat till thickened. Add prepared pkg. of Dream Whip. Spread over chilled jello.
Nutrition Facts : Calories 2955.1, Fat 96, SaturatedFat 84.9, Cholesterol 211.5, Sodium 1177.1, Carbohydrate 511.6, Fiber 11.9, Sugar 476, Protein 35.7
APRICOT SALAD
This is a great salad for the holidays due to the very festive orange color.
Provided by Cindy Carnes
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Yield 18
Number Of Ingredients 9
Steps:
- In a small saucepan, combine gelatin, sugar and water. Bring to a boil and mix until dissolved. Remove from heat, add baby food and pineapple with juice. Stir, set aside to cool for 10 minutes.
- In a small bowl, combine the cream cheese and sweetened condensed milk, mix together until smooth. Pour into fruit mixture and whisk together.
- Stir in pecans and pour into a 9x13 inch pan. Refrigerate until chilled. Top with thawed whipped topping if desired. Sprinkle with pecans to decorate and cut into squares.
Nutrition Facts : Calories 256 calories, Carbohydrate 37.8 g, Cholesterol 21.1 mg, Fat 10.9 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 6.8 g, Sodium 102.6 mg, Sugar 35 g
ARUGULA SALAD WITH GRILLED APRICOTS AND PISTACHIOS
Pungent arugula contrasts beautifully with fruit of all kinds. Grilling the apricots deepens their flavor and makes them stand out against the arugula even more. You'll be able to make this beautiful salad only during the summer's short apricot season, and even then, you should buy the fruits at the farmers' market so you can sample them to make sure they are juicy and sweet.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, salads and dressings, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a griddle over a hot grill or burner, or preheat an indoor grill.
- Combine arugula, half the pistachios, and basil in a large bowl.
- Whisk together vinegars, salt and pepper, and 3 tablespoons of the olive oil.
- Cut apricots in half and remove pits. Brush cut side with remaining olive oil. Grill for about 2 minutes on the cut side, until seared but intact. Remove from the heat.
- Toss together arugula mixture, dressing and half the apricots. Arrange on a platter. Arrange the remaining apricots, goat cheese or feta and remaining pistachios over the top, and serve.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 15 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 345 milligrams, Sugar 9 grams
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