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.
According the FTC, I need to let you know that I received products in this story at no cost in exchange for reviewing them.
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bloody, bloody mary, carrots, celery, cocktail, gelatin, horseradish, jello, lemon, mary, mayo, mayonnaise, onions, pepper, recipe, salad, salt, Shawna Coronado, spicy, V-8
The official low temperature this morning was 41 degrees F in Des Moines, but the frost on the narrowleaf zinnias, at left, prooves that it was colder in my yard. My home is in a frost pocket, despite its location at the top of a hill. Every time the weather forecast calls for “scattered frost”, it’s a sure bet that ice crystals will develop on exposed plants.
Last night I prepared for the cold by moving container gardens under the deck canopy, onto the front porch, or into the garage. I also pulled out the floating row covers to protect tomatoes, peppers, and some of the more cold-sensitive bedding plants, such as coleus. But Christo-draping the yard with fabric can only go so far. Inevitably, some annuals remain unprotected.
I may have salvaged some of the uncovered flowers by watering them early this morning before sunrise. After melting the ice out of the hose, I sprayed water on the icy plants to melt the frost. If the ice crystals were only on the surface of the blooms, this may be enough to rescue the frosty flowers. I hope so. I’d like to get another month of color from them. Mid-September is simply too early to call it quits on the gardening season, don’t you agree?
It’s finally happened. I succeeded in getting ripe tomatoes to add to summer salads before the spring-sown lettuce, spinach, and snap peas melted out in summer’s heat. (After two successive days with 100-degree F plus heat indices, that may soon change!)
The successful tomato variety? It’s ‘Lizzano’, an All-America Selections winner for this year. It certainly gets my vote as a keeper. Never mind that it’s “just” a cherry tomato. I don’t care about the size of the fruits as long as they’re flavorful and productive. So far, ‘Lizzano’ fits the bill. It’s certainly earliest of the 20 varieties of tomatoes that I’m growing this year. And unlike some cherry tomatoes, the plant is staying compact (less than 2 feet tall). It also reportedly has excellent disease resistance.
I’m especially celebrating the early harvest because not only has the tomato harvest coincided with the bounty of salad fixings, I have ripe peppers to add to the blend! ‘Sweet Heat’ pepper, from Ball Seed Company grows a compact 12 inches tall, and is bearing 1- to 2-inch long red fruits with a nice blend of sweetness and mild heat–somewhere between the flavor of a bell pepper and a hot pepper. Last year I grew it in a container with some herbs, but this year it’s growing in the ground. It has done well in both locations.
Local growers tell us that because of cool spring weather we won’t have ripe Iowa sweet corn this July 4th, but I can gloat a little and say that I have ripe peppers and tomatoes to enjoy. Summer has arrived!
Why not celebrate Earth Day by jumping on the grow-your-own-veggies bandwagon? Colorful salad bowls are a great way to grow your own produce in a limited amount of space. And they can be far more than strictly utilitarian. Combine salad greens with edible flowers and herbs for a showy and tasty mix.
The folks at PanAmerican Seed and BallHort have made creating your own salad bowl a snap with their new SimplySalad seed pellets. Each pellet contains a mix of several edible greens. Global Gourmet provides Asian flair with lacy red and green mustards paired with lettuces of the same color. The Alfresco blend brings a Mediterranean vibe with arugula, endive, and radicchio combined with red and green lettuces. And for the less adventuresome, the City Garden mix teams mild leaf lettuces in a variety of burgundy and green hues.
By planting several salad bowls you can have a steady supply of greens for your dinner table. This bowl is ready to harvest. I’ll simply cut the greens off a couple of inches above the ground. In about 3 weeks, they should be ready to harvest again. I expect to get several cycles of harvest from the bowl before summer’s heat puts an end to the harvest. A bonus with growing the greens in a bowl: I can move the container to the shade when temperatures heat up, extending the harvest season. And I’ll be sure to plant some more pellets in mid-summer for fall harvest. By then, I’ll have lots of tomatoes and peppers from my garden to add to the salads!