Red Hot Salad Recipes

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RED SALAD



Red Salad image

If you love beets, (which I didn't till I tried this) you'll love this! My Peruvian mother-in-law taught me how to make this extraordinary recipe! It goes great with fried chicken, but I usually make it when I make my Puerto Rican arroz con pollo. My husband refuses to eat chicken if I don't include this salad.

Provided by eLi

Categories     Salad     Vegetable Salad Recipes

Time 2h15m

Yield 4

Number Of Ingredients 5

4 medium beets
2 large red potatoes
4 carrots
2 tablespoons mayonnaise, or to taste
1 tablespoon prepared yellow mustard, or to taste

Steps:

  • Fill a large pot with water, and add beets. Bring to a boil over medium-high heat, and cook for about 30 minutes. Add potatoes to the water, and continue to cook for another 30 minutes. Add carrots, and continue boiling until everything is soft, about 15 minutes. Drain, and let the vegetables cool until cool enough to handle.
  • Cut vegetables into cubes, and place them in a serving bowl. Stir in mayonnaise and mustard until everything is well coated. Serve warm.

Nutrition Facts : Calories 229.5 calories, Carbohydrate 47.8 g, Cholesterol 1.9 mg, Fat 3 g, Fiber 6.4 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 194.9 mg, Sugar 10.1 g

RED HOT FLUFF



Red Hot Fluff image

Red Hot Fluff is a vintage "salad" featuring cinnamon along with those classic ingredients of crushed pineapple, Cool Whip and mini marshmallows. Cinnamon Imperials (also known as Red Hots) melt into crushed pineapple to form a sweet, cinnamon base before adding the fluffy marshmallows and whipped topping.

Provided by Barbara

Categories     Dessert     Salad     Side Dish     Snack

Time 8h

Number Of Ingredients 4

20 ounces crushed pineapple, drained well
1/4 - 1/2 cup Red Hots candy
2 cups mini marshmallows
8 ounces whipped topping (Cool Whip)

Steps:

  • Combine drained pineapple and Red Hot candies in a bowl; cover, and refrigerate overnight.
  • The next day, stir in mini marshmallows and whipped topping.
  • Chill until ready to serve.

Nutrition Facts : Calories 123 kcal, Carbohydrate 29 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 21 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving

RED HOT JELLO SALAD



Red Hot Jello Salad image

My grandma made this for EVERY family get together. She's gone now but the recipe lives on. It sounds weird but it's actually very refreshing. Anyway, wanted to put it on here for safe keeping.

Provided by jillcomeau

Categories     Low Cholesterol

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 4

2 cups water
1/2 cup cinnamon red cinnamon candies
6 ounces cherry Jell-O
2 cups applesauce, cold

Steps:

  • In a medium saucepan bring the water to a boil.
  • Stir red-hots in simmering water until dissolved.
  • Remove from heat.
  • Add jello mix and stir until dissolved.
  • Stir in cold applesauce.
  • Pour mixture into a serving dish and chill until set.

RED-HOT GELATIN SALAD



Red-Hot Gelatin Salad image

"This is my grandma's recipe," writes Paula Ptomey of Porterville, California. "My mother makes this salad just about every year during the holidays. It has a spicy cinnamon taste that is really good. Even my daughter, who is a picky eater, likes it."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 7

1 package (3 ounces) cherry gelatin
1-1/2 cups boiling water, divided
1/4 cup red-hot candies
1/4 cup plus 1-1/2 teaspoons cold water
1 cup chopped tart apples
1 cup chopped celery
1/2 cup chopped walnuts

Steps:

  • In a small bowl, dissolve gelatin in 1 cup boiling water. In another bowl, dissolve red-hots in remaining water; stir into gelatin. Stir in cold water. Refrigerate until slightly thickened, about 1 hour. , Fold in the apples, celery and walnuts. Pour into a 4-cup mold coated with cooking spray. Refrigerate for 2 hours or until firm.

Nutrition Facts :

RED HOT AND ROKA® BLUE CHICKEN SALAD



Red Hot and ROKA® Blue Chicken Salad image

Hot sauce and blue cheese dressing give this chicken salad its name, but your family will probably think of it as the salad that tastes like Buffalo wings.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield Makes 4 servings.

Number Of Ingredients 7

1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 Tbsp. hot pepper sauce
1 bag (10 oz.) iceberg lettuce blend (about 8 cups)
1 large tomato, chopped
1 cup chopped celery
1/3 cup sliced green onions
1/2 cup KRAFT ROKA Blue Cheese Dressing

Steps:

  • Toss chicken with hot pepper sauce in large bowl.
  • Add remaining ingredients; mix lightly. Serve immediately.

Nutrition Facts : Calories 220, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 780 mg, Carbohydrate 6 g, Fiber 2 g, Sugar 3 g, Protein 13 g

RED-HOT CANDY FLUFF



Red-Hot Candy Fluff image

"A friend at work gave me the recipe for this fluffy pink pineapple salad a few years ago, and I've been preparing it ever since," relates Shelley Vickrey of Strafford, Missouri. "My two young children really enjoy it, especially when I tell them it has candy in it."

Provided by Taste of Home

Categories     Desserts     Lunch

Time 10m

Yield 6-8 servings.

Number Of Ingredients 4

1 can (20 ounces) crushed pineapple, drained
1/4 cup red-hot candies
2 cups miniature marshmallows
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a bowl, combine the pineapple and candies. Cover and refrigerate for 8 hours or overnight. Stir in the marshmallows and whipped topping. Cover and refrigerate until serving.

Nutrition Facts :

RED HOT & BLUE POTATO SALAD - THE ORIGINAL



Red Hot & Blue Potato Salad - the Original image

I've searched for this recipe for several years, ever since I worked at the Red Hot & Blue restaurant in Savannah, GA. I FINALLY managed to get ahold of the store manual's recipe, and this is scaled down from it. It will still make a fair amount, about 12 servings...but once you try it, you'll be grateful for that extra, cause it WON'T last long!!!

Provided by Twisted Moon

Categories     Potato

Time 55m

Yield 2/3 C Servings, 12 serving(s)

Number Of Ingredients 6

4 lbs Red Bliss potatoes
4 large eggs
1/2 cup finely chopped green onion top
1 1/4 cups mayonnaise
1 3/4 teaspoons celery seeds
1 3/4 teaspoons salt

Steps:

  • Steam the potatoes skin-on for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside until cool enough to handle. Boil your eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes -- the skin gives it part of it's unique texture and taste).
  • In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY -- you want salad, not mush -- until blended.
  • Serve at room temp for up to 2 hours after making -- refridgerate leftovers. It tastes best when room temp, but is delicious cold too -- so if you are making this in advance, it's fine to chill it.
  • NOTE - If you are on a low-sodium diet, you can easily reduce or eliminate the salt the recipe calls for. Just let people salt it at table to taste!
  • ***Wanted to say THANKS to all the reviews! Here's another hint to make this easier: when you are going to make boiled eggs, ALWAYS make sure you buy the eggs at LEAST 7-10 days in advance. Why? Because as an egg matures, it develops a small air "bubble" inside it (it's the membrane separating from the shell). Having this bubble makes it a BREEZE to peel the eggs once they've cooled completely (also a great trick for Easter Eggs, BTW). You want your eggs to be around 10-12 days old, and it takes, on average, 2-3 days to get them from the laying facility to the store.

RED HOT JELLO SALAD



Red Hot Jello Salad image

Make and share this Red Hot Jello Salad recipe from Food.com.

Provided by Coneheadz

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

2 (3 ounce) packages cherry Jell-O
1 cup water
1 cup red cinnamon candies
1 (15 1/2 ounce) can crushed pineapple in juice
8 ounces cream cheese
2 tablespoons milk
1/2 cup nuts (chopped)

Steps:

  • Dissolve red hots in water over low heat, stirring all the time. Add jello, stirring to dissolve. Add pineapple with juice. Pour half in clear loaf pan. Chill until firm. Reserve rest til later.
  • Soften cream cheese with milk to spreading consistency. Add nuts and spread on firm jello mixture covering completely. Add reserved jello mixture and chill until firm.

HOT RED POTATO SALAD



Hot Red Potato Salad image

These well seasoned potatoes are very delicious and go great with ham! My family loves this dish on any occasion.

Provided by Linda

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 11

6 red potatoes
6 slices bacon, diced
1 onion, diced
½ cup chopped celery
1 cube chicken bouillon
½ cup boiling water
1 cup vinegar
2 teaspoons salt
¼ teaspoon ground black pepper
1 egg, beaten
¼ cup chopped fresh parsley

Steps:

  • Clean and scrub baking potatoes. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and cut into thick slices; place slices in a large bowl.
  • Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Stir the onion and celery into the skillet and cook gently until the vegetables turn yellow.
  • Dissolve the bouillon cube in boiling water and stir in the vinegar, salt and pepper. Pour the broth mixture into the skillet with the bacon/onion mixture and bring the water to a boil.
  • Add the egg slowly, stirring until the mixture is slightly thickened. Pour the vegetable mixture over the potatoes, add parsley and toss lightly.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 31 g, Cholesterol 37.6 mg, Fat 10.3 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 3.4 g, Sodium 922.3 mg, Sugar 2.3 g

RED HOT HOLIDAY JELLO SALAD



RED HOT HOLIDAY JELLO SALAD image

Categories     Salad     Side     Christmas     Thanksgiving     Apple

Yield 18-20

Number Of Ingredients 4

1 large package (6 oz.) lemon jello
½ c. red hot candies
3 c. boiling water
2 c. unsweetened applesauce

Steps:

  • Dissolve candies in boiling water; add in Jello and stir. Chill in refrigerator until slightly gelled; add applesauce. Pour in mold (or bowl) and set for at least 12 hours. (Half of this recipe serves 12 people as a holiday side.)

RED, HOT, AND BLUE POTATO SALAD RECIPE



Red, Hot, and Blue Potato Salad Recipe image

Provided by Katie

Categories     Salad

Time 2h30m

Number Of Ingredients 6

3 lbs red potatoes
4 large eggs
4 stalks finely chopped green onion
1 cup mayonnaise
1 ½ teaspoon celery seed
1 3/4 teaspoon salt

Steps:

  • Cook potatoes with skin on until fork tender using the desired method.
  • Once cooked, remove from water carefully
  • Hard boil eggs with desired method and place in ice bath and then remove shells. Set aside
  • Once potatoes have cooled, dice potatoes into bite-size pieces and place in a large bowl.
  • Slice eggs, reserving one for topping the salad. Place remaining sliced eggs into the bowl with that potatoes
  • Add green onions to the bowl as well.
  • Lightly stir, taking care not to mash the potato
  • In a separate bowl, mix together the remaining ingredients, sans the eggs (mayonnaise, celery seed and salt) in a bowl.
  • Mix with the potato mixture.
  • Top with eggs
  • Refrigerate until ready to serve. Best when served chilled.

Nutrition Facts : Calories 301 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 555 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

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