Friday, July 5, 2013

Raspberry Vanilla Salad

This is another one of those “salad/desserts” that attracts everyone at a summer buffet - kind of like bees to honey.  Very simple to put together at the last minute - and it looks beautiful in a glass bowl.  The raspberries give it a pop of color - but you could substitute other kinds of fruit as well...

This summer has been one of those memorable ones - mostly because of record breaking heat.  But summer holidays go on in spite of it.  I needed to come up with a great salad in very little time on the 4th of July.  I found this recipe online - and because of a time crunch, I didn’t have time to test it first.  

It was completely gone after the barbecue - so I took that to be a good sign.  I learned a few things from making it this first time that might benefit you.  

First - don’t worry about the small lumps of instant pudding that are still there after you mix this together.  That is something you can’t avoid - but they will disappear after the salad stands (refrigerated, or in an ice-filled bowl) for a short time.

Next - use IQF raspberries (not the frozen-in-a-cardboard-box type)  Individually quick frozen berries distribute evenly throughout the salad during the last stir.  If you use the sugar-added raspberries, you would have to thaw them completely and the sugary juice would make the salad look entirely different (although, I’m sure it would taste just fine)

This might not technically meet “salad” standards - as in being entirely healthy - but we enjoyed it as much as any salad we’ve had recently.  The fact that it takes four ingredients (costing less than $8) made it a success for the event we were taking it to.

For the recipe, go to:

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