LEMON-LIME JELLO SALAD A.K.A. DAD'S GREEN JELLO
This delicious Lemon Lime Jello Salad is a family-favorite recipe made with cottage cheese and pineapple! It's requested ALL the time by friends and family and is SUPER easy!
Provided by Trish - Mom On Timeout
Categories Side Dish
Time 10m
Number Of Ingredients 9
Steps:
- Lightly spray a 9 x 13 baking dish.
- Dissolve both boxes of JELLO and unflavored gelatin in hot water in baking dish.
- Stir in sweetened condensed milk, pineapple, cottage, cheese and mayonnaise until thoroughly combined.
- Chill until firm, at least 2 hours.
- Sprinkle on lemon and lime zest if desired.
- Cut into squares and serve cold.
Nutrition Facts : Calories 181 kcal, Carbohydrate 19 g, Protein 5 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 188 mg, Sugar 19 g, ServingSize 1 serving
SPRING VEGETABLE SALAD WITH HORSERADISH AND LEMON VINAIGRETTE
Provided by James Briscione
Categories side-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- For the dressing, combine the white wine vinegar, horseradish and lemon extract in a mixing bowl and stir to combine. Whisk in the olive oil and season to taste with salt.
- Bring a large pot of water to the boil. Set up a bowl of ice water next to the stove and set a colander inside the ice water (so no ice is inside the colander). Stir a little salt into the water.
- Add the vegetables in separate groups to the boiling water and cook each batch until just tender, about a minute; each vegetable should still have a little snap. Leave all the vegetables to cool and mix in the ice water after cooking.
- Drain the vegetables well and pat dry. Add the cooked vegetables, radishes and cucumber to the bowl with the dressing and toss well to combine. Season to taste with salt. Transfer to a platter and garnish with the dill and mint or pea tendrils.
LEMON-LIME OLIVE OIL DRESSING
This recipe for lemon-lime olive oil dressing from "The Ciminelli Solution," by Sue Ciminelli, is the perfect addition to a healthy antioxidant salad.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 3/4 cup
Number Of Ingredients 5
Steps:
- Whisk all ingredients together in a large bowl; let stand 10 minutes before using.
MOLDED VEGETABLE SALAD
I FOUND this recipe years ago in an old cookbook. By using different colored gelatins, it blends in well with special holiday dinners. Of course, I use lime for our St. Patrick's Day celebration. Whatever the holiday, this salad is a big hit and there's seldom any leftover. -Pauline Albert, Catasauqua, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a bowl, dissolve gelatin and salt if desired in boiling water. Add the cold water and vinegar. Chill until partially set. Fold in remaining ingredients. Pour into a 4-cup mold that has been lightly coated with cooking spray. Chill until firm. Unmold onto a serving platter.
Nutrition Facts :
GRILLED VEGETABLE SALAD WITH LEMON-MUSTARD VINAIGRETTE
Categories Salad Citrus Garlic Herb Mustard Onion Tomato Appetizer Vegetarian Asparagus Corn Zucchini Grill Grill/Barbecue Healthy Endive Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For vinaigrette:
- Combine first 9 ingredients in medium bowl. Gradually whisk in oil; season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
- For vegetables:
- Prepare barbecue (medium-high heat). Arrange all vegetables on baking sheets. Lightly brush all vegetables with oil; sprinkle with salt and pepper. Grill asparagus, green onions, zucchini, and corn until lightly charred and just tender, turning occasionally, about 5 minutes for green onions, 8 minutes for asparagus and zucchini, and 10 minutes for corn. Return vegetables to same sheets.
- Grill endive and radicchio until lightly charred, turning often, about 8 minutes. Transfer to baking sheets with other vegetables. Place tomatoes, skin side down, on grill and cook until just charred, about 3 minutes. Turn tomatoes; grill until just beginning tosoften, about 1 minute longer. Transfer to sheets with other vegetables.
- Cut asparagus, green onions, and zucchini crosswise into 1-inch pieces; place in large bowl. Cut corn kernels from cobs; add to bowl. Cut endive in half lengthwise. Remove cores from endive and radicchio. Chop into 1/2- to 3/4-inch pieces; add to bowl. Coarsely chop tomatoes. Using slotted spoon, add tomatoes to bowl. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Mix vinaigrette into vegetables. Season with salt and pepper.
LEMON-LIME SODA GELATIN SALAD
This is an ever-popular salad at our family functions!
Provided by Lavonda Hays
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time P1DT15m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve the gelatin and sugar in the boiling water. Add the cream cheese and whisk until the melted into small chunks. Add pineapple with juice, soda and nuts and stir until evenly combined. Chill until set.
Nutrition Facts : Calories 432.8 calories, Carbohydrate 38.3 g, Cholesterol 61.6 mg, Fat 29.4 g, Fiber 1.8 g, Protein 7.6 g, SaturatedFat 13.1 g, Sodium 270.8 mg, Sugar 28.1 g
LIME SALAD
My mom used to serve this every Christmas on a bed of lettuce, crispy iceberg, and surrounded with green and red grapes. Pecans can be substituted for walnuts.
Provided by Cathy
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Yield 8
Number Of Ingredients 7
Steps:
- Dissolve gelatin mix in boiling water. Stir in salt. Stir in cold water. Chill until slightly thickened.
- Fold cabbage, carrots, and nuts into thickened gelatin. Pour mixture into an 8 inch mold that has been sprayed with a non-stick spray. Chill until firm.
- Set mold in a sink of hot water for a few seconds when ready to unmold. Place serving plate on top of mold, and turn over. Lift off mold.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 20.3 g, Fat 4.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 174.6 mg, Sugar 18.9 g
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- Bring a medium saucepan of salted water to a boil. Add the asparagus and carrots and cook until the asparagus is bright green and the carrots are barely tender, about 2 minutes. Using a slotted spoon, transfer the asparagus and carrots to a platter. Add the sugar snap peas to the saucepan and cook until they turn bright green, about 30 seconds; transfer to the platter. Cut the sugar snap peas into julienne strips. Halve the asparagus stalks lengthwise, then halve the asparagus pieces crosswise.
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