Barbecue Salad
Recipe: #20280
July 21, 2015
Categories: Salads, Fish/Seafood Salad, Shrimp, Brunch, July 4th Labor Day, Mothers Day, Picnic, Gluten-Free, Low Fat, Fresh Tomatoes, Gelatin/Jello, more
"The Astronaut Wives Club The New Joys of Jell-O recipe book, copyright 1973."
Original is 8 servings
Ingredients
- SALAD
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Nutritional
- Serving Size: 1 (223.6 g)
- Calories 127.9
- Total Fat - 4.1 g
- Saturated Fat - 2.1 g
- Cholesterol - 60.3 mg
- Sodium - 799.2 mg
- Total Carbohydrate - 18.4 g
- Dietary Fiber - 1.2 g
- Sugars - 12.7 g
- Protein - 5.2 g
- Calcium - 39.4 mg
- Iron - 1.4 mg
- Vitamin C - 11.9 mg
- Thiamin - 0.1 mg
Step by Step Method
FOR THE JELLO
Step 1
Dissolve gelatin in boiling water.
Step 2
Add remaining ingredients. Blend.
Step 3
Pour into individual molds ice cube trays Chill until firm—about 4 hours. Unmold.
FOR THE SALAD
Step 4
Put lettuce in bowl and place toppings around. Top with jello cubes.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the shrimp, make sure to choose cooked shrimp with no shells or tails.
- For the grapefruit, pick pink grapefruit and cut into half wedges without the rind.
- Substitution 1: Replace the shrimp with cooked chicken for a more protein-packed salad. The benefit of this substitution is that it provides an additional source of protein, which can help make the salad more filling and nutritious.
- Substitution 2: Replace the grapefruit wedges with mandarin oranges for a sweeter flavor. The benefit of this substitution is that it adds a different flavor profile to the salad, making it more interesting and enjoyable to eat.
Fruity Barbecue Salad Replace the shrimp with 1 cup of diced pineapple, 1 cup of diced mango and 1 cup of diced papaya. Replace the grapefruit wedges with 1 cup of diced oranges. Omit the cherry tomatoes.
Grilled Corn on the Cob - Grilled corn on the cob is the perfect accompaniment to the Barbecue Salad, adding a delicious smokiness to the dish. The sweetness of the corn will contrast nicely with the tangy tomato sauce and lemon Jell-O for a unique and flavorful meal.
Grilled Veggie Skewers - Grilled veggie skewers are a great way to add some extra flavor and texture to the Barbecue Salad. The vegetables will add a crunchy contrast to the creamy dressing, while the smokiness of the grilled vegetables will balance out the sweetness of the corn. Plus, they're easy to prepare and a great way to get some extra veggies in your meal.
FAQ
Q: How do I make the jello for the salad? A: Dissolve the Jell-O gelatin in boiling water, then add the tomato sauce, vinegar, salt, and pepper. Blend the ingredients and pour into individual molds or ice cube trays. Chill until firm, about 4 hours, then unmold.Q: How long should I chill the jello salad? A: Chill until firm, about 4 hours, then unmold.
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Fun facts:
The Astronaut Wives Club The New Joys of Jell-O recipe book, copyright 1973, was created in honor of the astronaut wives who supported their husbands during the space race. It was the first cookbook to be published in honor of the wives.
The Barbecue Salad recipe was a favorite of First Lady Jackie Kennedy, who served it during her White House dinners. She often included it as part of a main course, or as a side dish with grilled meats.