GORDON RAMSAY RECIPES INGREDIENTS: salad

The great American philosopher, Homer Simpson, once said,
“You don’t make friends with salad.” This cold, spicy, and addictively
delicious chicken noodle salad might be the exception. You bring a big bowl of
this to the next big cookout, and you’re going to make all sorts of friends. The
only people who might not be huge fans are the folks who brought regular pasta
salads, in which case the best you can hope for is frenemies.

While I also love more traditional pasta salads, there’s
just something extra special about this combination of tastes, and textures, as
well as the always exciting aspect of spicy food served cold. Besides that,
this recipe is a perfect catchall for all those summer vegetables we’re supposed
to be eating more of. No matter what you add, if you can make this ahead, it
will always come out a little better, since the noodles and chicken will have
time to soak up all that flavorful dressing.

As I mentioned, this salad usually gets made because you
have some possibly dry leftover grilled chicken around, or other meat for that
matter, but if you do want to poach some like I did here, I would watch this video for the proper technique. Or, in a pinch, just pick up a rotisserie
chicken from the store. Regardless of what you use, I really do hope you give
this a try soon. Enjoy!

Ingredients for 4 large portions:

8 ounces dry spaghetti, cooked al dente, rinsed in cold
water, and drained

1 large cooked chicken breast, shredded

1 cup thinly grated carrots

1 red bell pepper, thinly sliced

4 green onions, thinly sliced

1/2 cup chopped roasted salted peanuts

1 cup packed mixture of chopped basil, mint, and cilantro

For the dressing (all amounts here are to taste, so add more if you want):
3 garlic cloves, crushed
1/2 cup seasoned rice vinegar
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon sriracha
1 tablespoon hoisin
1 teaspoon sesame oil

–>

Patriotic Layered Jello Salad has a raspberry layer and a blueberry layer with a delicious vanilla layer in between! This red, white and blue dessert is perfect for the 4th of July and is so yummy, you’ll want to eat it the rest of the year too!

Patriotic Layered Jello Salad is a fun and festive dessert (or side dish) that we love to make for the 4th of July (and lots of other times too)! My family absolutely loves this jello recipe and it really isn’t very hard to make. The raspberry and blueberry layers are so delicious together and the creamy layer in between is absolutely amazing! Just a hint of vanilla flavor and it pairs so well with flavors of the fruity layers.

Patriotic Layered Jello Salad has a raspberry layer and a blueberry layer with a delicious vanilla layer in between! This red, white and blue dessert is perfect for the 4th of July and is so yummy, you'll want to eat it the rest of the year too!

We LOVE jello! I’m guessing you feel the same too! Be sure to check out our amazing collection of Jello recipes here!

How long does it take to make a layered jello salad?

Layered jello salad does take a bit of time to make because you have to allow each layer to set up before adding the next layer, but each layer comes together in just a few minutes. Each layer takes about 1-2 hours to set up so I like to make this recipe a day in advance just to make sure each layer has plenty of time to set up.

Don’t try to add a layer before the previous layer sets up completely or you won’t get the definitive layers that make this dessert so pretty! It would probably still taste delicious, but may look more purple than the red, white and blue you are hoping for!

Ingredients in Patriotic Layered Jello Salad

Raspberry Layer

6 oz pkg. raspberry Jello

2 cups boiling water

12 oz frozen raspberries

Creamy Vanilla Layer

2 cups whipping cream

1 cup sugar

2 packets of Knox unflavored gelatin

1/4 cup cold water

16 oz. sour cream or plain yogurt

2 Tbsp vanilla extract

Blueberry Layer

3 oz. pkg. Berry Blue Jello

2 cups boiling water

1 can blueberry pie filling

How to make Patriotic Layered Jello Salad

Raspberry Layer:

Mix raspberry Jello with boiling water for 1-2 minutes or until the jello is completely dissolved. Add the frozen raspberries and stir to combine. Pour into a 9X13 dish. Refrigerate until completely set (1-2 hours).

Creamy Vanilla Layer:

In a small bowl, stir the unflavored gelatin into the cold water. Set aside.

In a saucepan over medium heat, mix the cream and sugar together for about 3-4 minutes until the mixture is hot. Add the unflavored gelatin/water mixture and continue to stir the mixture for about 2 more minutes.

Remove from heat and add the sour cream and vanilla extract. Whisk the mixture until completely smooth. Pour this layer very gently on top of the set raspberry layer. Refrigerate until firm (1-2 hours).

Blueberry Layer:

Add the blue jello to the boiling water and mix for about 1-2 minutes or until the jello is completely dissolved. Add the blueberry pie filling to the jello and mix until well combined. Pour on top of the creamy layer and refrigerate until completely set, about 1-2 hours.

Slice the layered jello into squares and serve. Store any leftovers in the refrigerator.

Patriotic Layered Jello Salad

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: patriotic jello salad

Servings: 28

Ingredients

Raspberry Layer

6 oz pkg. raspberry Jello
2 cups boiling water
12 oz frozen raspberries

Creamy Vanilla Layer

2 cups whipping cream
1 cup sugar
2 packets of Knox unflavored gelatin
1/4 cup cold water
16 oz. sour cream or plain yogurt
2 Tbsp vanilla extract

Blueberry Layer

3 oz. pkg. Berry Blue Jello
2 cups boiling water
1 can blueberry pie filling

Instructions

Creamy Vanilla Layer:

In a small bowl, stir the unflavored gelatin into the cold water. Set aside.
In a saucepan over medium heat, mix the cream and sugar together for about 3-4 minutes until the mixture is hot. Add the unflavored gelatin/water mixture and continue to stir the mixture for about 2 more minutes.
Remove from heat and add the sour cream and vanilla extract. Whisk the mixture until completely smooth. Pour this layer very gently on top of the set raspberry layer. Refrigerate until firm (1-2 hours).

Blueberry Layer:

Add the blue jello to the boiling water and mix for about 1-2 minutes or until the jello is completely dissolved. Add the blueberry pie filling to the jello and mix until well combined. Pour on top of the creamy layer and refrigerate until completely set, about 1-2 hours.
Slice the layered jello into squares and serve. Store any leftovers in the refrigerator.

Want to see more patriotic recipes? Here are a few favorites:

How long can you store jello salad?

Jello salad will hold up well in the refrigerator for at least 4-5 days. Because the layers take some time, I usually make this layered jello salad a day in advance of serving it, but you can definitely make it a couple of days in advance and it will still work perfectly!

What type of fruit do you use in Patriotic Layered Jello Salad?

The recipe calls for frozen raspberries in the raspberry layer and blueberry pie filling in the top layer. This works very well, but you could definitely modify this a bit if needed. Fresh raspberries would work great in the bottom layer.

You can use fresh blueberries in place of the blueberry pie filling in the top layer, but just know that your top layer will end up being much more of an electric blue Jello color than the dark navy blue color that comes from using the pie filling.

Patriotic Layered Jello Salad is the perfect red, white and blue dessert for the 4th of July! This delicious jello recipe has a raspberry layer and a blueberry layer with a delicious vanilla layer in between!

Chef Gordon Ramsay Recipes

Tag: salad

Chicken Noodle Salad – Making Friends with Cold Spaghetti by Gordon Ramsay

PATRIOTIC LAYERED JELLO SALAD – Butter with a Side of Bread by Gordon Ramsay