Recipes & Food Styling

Red, White & Blue Salad

Nothing says Labor Day like a Red White & Blue Jell-O Salad. Mid-century Jell-O mold salads can be beautiful and mouthwatering. This one sure is. For topping, I made fresh cream and a star using a whole wheat pie crust. I used a straight edge to cut the star with a knife and baked it in the oven for about 10 minutes with other items baking at 350 degrees. I toasted slivered almonds in a little bit of olive oil with sugar and pink Himalayan sea salt.        

Red, White & Blue Salad

Bottom layer: Red

Add fresh raspberries to raspberry or cherry Jell-O. Cover the bottom 1/3 of a mold with the mixture and let set in fridge for at least 2 to 3 hours.

Middle layer: White

Use a hand mixer on high to blend 1 package cream cheese with juice of 2 lemons & 1/3 cup sugar. Spread on top of red layer to 2/3 the way up the mold, and chill.

Top layer: Blue

Make blue Jello-O; instead of adding in cold water when powder dissolves, mix dissolved Jell-O with 3/4 can of blueberry pie filling. Spread on top of white layer; chill in fridge for at least 2 to 3 hours.

HOW-TO: Remove from mold & plate: Dip mold into bowl of hot water for 3 to 4 seconds- no longer. Cover with plate. Holding plate & mold, flip over onto table.