Seafoam Salad Recipes

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SEA FOAM SALAD



Sea Foam Salad image

A light Jell-O salad, great for summer barbecues or with Christmas dinner!

Provided by CORGI23

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 3h

Yield 6

Number Of Ingredients 5

2 (15 ounce) cans pear halves
1 (3 ounce) package lime flavored Jell-O® mix
1 (8 ounce) package cream cheese, softened
2 tablespoons milk
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • In a small saucepan, heat 1 cup reserved pear juice to boiling. Pour over lime gelatin in a small bowl; stir until dissolved. Set aside.
  • In a large bowl, beat cream cheese with milk until smooth. Blend in gelatin mixture. Chill in the refrigerator until partially thickened, about 20 to 30 minutes.
  • In a small bowl, mash pears until smooth. Fold pears and whipped topping into gelatin mixture. Pour into a mold. Chill until set, about 2 to 3 hours.
  • Dip mold in warm water for approximately 5 seconds. Invert onto a serving plate

Nutrition Facts : Calories 372.5 calories, Carbohydrate 40 g, Cholesterol 41.5 mg, Fat 22.7 g, Fiber 2.2 g, Protein 5.2 g, SaturatedFat 16.4 g, Sodium 191.2 mg, Sugar 34.6 g

SEAFOAM SALAD



Seafoam Salad image

Make and share this Seafoam Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Fruit

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 5

2 (15 ounce) cans pear halves in natural juice, reserve juice
1 (3 ounce) package lime Jell-O gelatin
1 (8 ounce) package cream cheese, softened
2 tablespoons milk
1 (8 ounce) container Cool Whip, thawed

Steps:

  • In a saucepan, heat 1 cup reserved pear juice to boiling.
  • In a small bowl add lime jello; pour pear juice over jello; stir until dissolved; set aside.
  • In a large bowl, beat cream cheese with milk until smooth; blend in jello mixture.
  • Chill in refrigerator until partially thickened, about 20-30 minutes.
  • In a small bowl, mash pears until smooth.
  • Fold pears and Cool Whip into jello mixture.
  • Pour into a mold.
  • Chill until set, about 2-3 hours.
  • Dip mold in warm water for approx 5 minutes.
  • Invert onto serving platter.

Nutrition Facts : Calories 283.4, Fat 17.1, SaturatedFat 11.8, Cholesterol 31.8, Sodium 154, Carbohydrate 31.3, Fiber 1.7, Sugar 26.9, Protein 3.4

SEAFOOD SALAD



Seafood Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

3 stalks celery (1 quartered, 2 thinly sliced)
3 small cloves garlic (2 smashed, 1 chopped)
Juice of 1 lemon
Kosher salt and freshly ground pepper
8 ounces baby carrots, halved lengthwise
3/4 pound small shrimp, peeled and deveined
1/2 pound sea scallops, halved horizontally
1 small avocado, halved, pitted and peeled
2 romaine lettuce hearts, torn
1 tablespoon capers, plus 1 tablespoon brine from the jar
2 cups croutons
1 tablespoon light mayonnaise

Steps:

  • Combine the quartered celery, smashed garlic, half of the lemon juice, 10 cups water, and salt and pepper to taste in a large saucepan. Cover and bring to a boil, then uncover, add the carrots and cook 2 minutes. Add the shrimp and cook until opaque, about 4 minutes. With a slotted spoon, transfer the carrots and shrimp to a colander and rinse under cold water. Return the water to a boil, add the scallops and cook until opaque, 1 to 2 minutes. Remove the scallops with a slotted spoon, add to the colander and rinse under cold water.
  • Ladle out 1/3 cup of the poaching liquid; set aside to cool. Dice half of the avocado and combine with the sliced celery, lettuce, capers and croutons in a large bowl. Add the carrots, shrimp and scallops.
  • Puree the remaining avocado half in a blender with the reserved poaching liquid, the remaining lemon juice, the caper brine, chopped garlic, mayonnaise, 1/2 teaspoon salt, and pepper to taste. Toss with the salad and season with salt and pepper.

GREEN SEAFOAM SALAD



Green Seafoam Salad image

Provided by My Food and Family

Categories     Recipes

Time 3h

Number Of Ingredients 5

1 large can pears
1 pkg (6 ounces) Jell-O Lime Flavor Gelatin
1 pkg (8 ounces) cream cheese
2 Tablespoons Miracle Whip
2 cups Cool Whip

Steps:

  • Drain pears and reserve juice. Put pears aside to puree. Heat pear juice to just boiling. Thoroughly dissolve lime Jell-O in hot juice & put in fridge to cool (about 10 minutes).
  • Whip cream cheese with Miracle Whip (about 1 minute). Add cooled Jell-O & whip thoroughly till cream cheese seems dissolved or almost dissolved (takes several minutes). Add Cool Whip and beat till smooth (about 2 minutes.) Put in fridge to set about 1 hour.
  • Meanwhile put pears in blender and puree. Add pureed pears to cooled mixture and beat 1 - 2 minutes more. Put in pretty container (clear glass bowl looks great!) Refrigerate an hour or more before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SEAFOAM SALAD - DESSERT



Seafoam Salad - Dessert image

This yummy dessert/salad has been in the family for ages. Works just as well with sugar free jello and light products. I usually double this recipe, and serve it as a nice light dessert or side salad whenever the weather warms. Great for potlucks! Enjoy! Note: Cook time is chill time.

Provided by BecR2400

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 4

1 pint cottage cheese
1 (4 ounce) container Cool Whip, defrosted
1 (3 ounce) box lime gelatin (dry)
10 ounces canned pineapple tidbits, well-drained (or crushed)

Steps:

  • Fold cottage cheese and cool whip together.
  • Add dry jello and mix well.
  • Add well-drained pineapple and refrigerate 20 to 30 minutes or overnight.
  • Garnish with pineapple tidbits.

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