Chilled Bloody Mary Cocktail Salad Recipe
From the 1930’s to 1950’s women were preparing cold tomato aspic; a popular side dish of that era served at luncheons and card parties across America. This recipe for Chilled Bloody Mary Cocktail Salad is my own modern day take of my 96 year old grandmother’s tomato aspic which I remember fondly. Filled with nutritious veggies from the garden, it is perfect on a hot day served with sandwiches or at a picnic with cold chicken. Best yet, it uses all the fresh veggies I can harvest from my garden which is currently bursting with bounty.
Chilled Bloody Mary Cocktail Salad
2 (3 oz) packages lemon gelatin (or 2 .30 oz packages of sugar free gelatin)
3 cups Spicy V-8 Juice
1 cup chilled lemonade
1 tablespoon prepared horseradish
1 ½ cups diced carrots
1 ½ cups diced onions
1 ½ cups diced celery
Salt and pepper to taste
How to -
Heat V-8 juice to boiling. Stir in the boiling V-8 with the lemon gelatin until the gelatin is dissolved. Stir in chilled lemonade (or water if you prefer), horseradish, and salt/pepper. Refrigerate until slightly thickened, about one hour.
When the gelatin has set up a bit, gently stir in the diced vegetables (feel free to substitute with whatever veggies you are currently harvesting), place in martini glasses or serving dish. Chill in the refrigerator for four hours or until firm.
Serve with a dollop of mayonnaise and a smile.
If you want to add a real quick kick to this Cold Bloody Mary Cocktail Salad recipe, toss in a couple shots of cucumber vodka with the lemonade during the chill up (like this delicious vodka seen in the photo – Organic Cucumber Vodka from Prairie). Harvest those vegetables, make some deliciousness, and if you have leftover vegetables from the harvest be sure to donate to your local food pantry.
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