Snow White Salad Recipes

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SNOW WHITE SALAD

A great Christmas salad because of the whiteness or I guess a good winter salad too. It calls for decorating w/halved red candied cherries and green candied cherries for making holly leaves.

Provided by CoffeeB

Categories     Christmas

Time 1h

Yield 16 serving(s)

Number Of Ingredients 7



Snow White Salad image

Steps:

  • In a small bowl, combine gelatin and water, set aside.
  • In a saucepan, bring pineapple and sugar to a boil.
  • Remove from heat and stir in gelatin mixture until dissolved.
  • In a large mixing bowl, beat cream cheese until fluffy.
  • Stir in marshmallow cream and pineapple mixture.
  • Refrigerate for 30 minutes.
  • Prepare whipped topping according to pkg. directions.
  • Fold whipped topping into pineapple mixture.
  • Pour into an ungreased 9x13 inch dish.
  • Cover and refrigerate overnight.
  • Decorate w/cherries if desired.

2 (1 ounce) envelopes unflavored gelatin
1/2 cup cold water
20 ounces crushed pineapple, undrained
1/4 cup sugar
16 ounces cream cheese, softened
7 ounces marshmallow cream
2 (5 ounce) envelopes whipped dessert topping mix

SNOW-WHITE SALAD

I love to collect recipes for all kinds of occasions. This sweet gelatin salad is one I often make for Christmas, decorating it with halved red candied cherries for "holly berries" and green candied cherries cut into "leaves".

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 16 servings.

Number Of Ingredients 8



Snow-White Salad image

Steps:

  • In a small bowl, combine gelatin and water; set aside. In a saucepan, bring pineapple and sugar to a boil. Remove from the heat; stir in gelatin mixture until completely dissolved. , In a large bowl, beat cream cheese until fluffy. Stir in marshmallow creme and pineapple mixture. Refrigerate for 30 minutes. , Prepare whipped topping according to package directions; fold into pineapple mixture. Pour into an ungreased 13-in. x 9-in. dish. Cover and refrigerate overnight. Decorate with cherries if desired.

Nutrition Facts : Calories 141 calories, Fat 5g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.

2 envelopes unflavored gelatin
1/2 cup cold water
1 can (20 ounces) crushed pineapple, undrained
1/4 cup sugar
2 packages (8 ounces each) cream cheese, softened
1 jar (7 ounces) marshmallow creme
2 envelopes whipped topping mix (Dream Whip)
Red and green candied cherries, optional

SNOW SALAD

This is a refreshing dessert that is a hit with all adults and most kids too. :) My mom made this for me when I was growing up and was an absolute favorite of mine.

Provided by Melanie Murray

Categories     Dessert

Time 15m

Yield 10 serving(s)

Number Of Ingredients 6



Snow Salad image

Steps:

  • Soften cream cheese and drain pineapple.
  • Combine cream cheese, pineapple, cherries, nuts and marshmallows; mix well.
  • Add Cool Whip; mix well then chill.

1 (8 ounce) package cream cheese
1 can crushed pineapple
2 jars maraschino cherries, drained
1 1/2 cups chopped nuts
1 package miniature marshmallow
1/2 pint Cool Whip

WINTER WHITE SALAD

Categories     Salad     Milk/Cream     Vegetable     Side     Vegetarian     Quick & Easy     Cauliflower     Winter     Cabbage     Endive     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 first-course servings

Number Of Ingredients 9



Winter White Salad image

Steps:

  • Whisk together mustard, vinegar, cream, salt, and white pepper in a large bowl until blended.
  • Blanch cauliflower in a 2- to 3-quart saucepan of boiling salted water 30 seconds, then drain and transfer to a bowl of ice and cold water to stop cooking. Drain well again and add to dressing in bowl. Add endives, cabbage, and onion, tossing to coat. Season with salt and pepper.

1 tablespoon whole-grain or coarse-grain mustard
2 tablespoons white-wine vinegar
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 medium head cauliflower (3/4 pound), stems discarded and florets cut lengthwise into 1/4-inch slices (3 cups)
2 Belgian endives, leaves separated and cut diagonally into 1/2-inch pieces
1 small head Napa cabbage (1/2 pound), greenish outer leaves discarded and pale inner leaves cut crosswise into 1-inch pieces (5 cups loosely packed)
1 small onion, finely chopped and soaked in cold water 10 minutes, then drained

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