Bloody Mary Salad

Just like a spicy bloody mary, except slightly thicker! A vegetable-packed salad, perfect for potlucks, dieters and healthy eaters.

The choices consumers must make every day can be overwhelming. How many mustards does a society need? What’s the point, exactly?

BUT THEN: I recall an animated family Thanksgiving turned silent as grace was spoken by a woman of a certain age, mother, grandmother and great-grandmother to many gathered round the table.

“Thank you, Lord, for taxes,” she began, “it means we have work. And thank you for the pile of dishes to wash after our meal, it means we share it with people we love.”

AND THEN: I recall a corner grocery in Moscow during the Soviet years. There were six shelves, bare but for a jar of sour pickles. I learned that day that the wealth of capitalism, and democracy, is measured in food.

Despite its quirky name, BLOODY MARY SALAD represents the wealth of fresh produce – all choices – we find in our own supermarkets, day in, day out. Let us be thankful.

And will someone please pass the kumquat-chipotle-caramel mustard?

ALANNA's TIPS Don’t be tempted to substitute lime lemon jello which yields an unappealing gravy-colored salad. Yellow peppers add color but red or green peppers are fine substitutes. Use real carrots rather than the tasteless, though convenient, carrot bites. Adults may prefer the bite of additional horseradish. BLOODY MARY SALAD is a great addition to the typical calorie-laden dishes at potlucks. Sharp knives help! If yours is dull, take a moment before (and after, for the next cutting job) to hone their edges.


Hands-on time: 25 minutes
Refrigerator time: 6 hours or more
Makes 6 cups
  • 2 small boxes sugar-free lemon gelatin
  • 1/2 cup plus 4 cups V8 juice
  • 2 cups chopped celery (about 4 ribs)
  • 1 cup chopped onion (about 1/2 an onion)
  • 2 cups chopped English cucumber (about 2/3 a cucumber)
  • 2 cups chopped yellow, for color contrast, or red or green pepper (about 1 pepper)
  • 2 cups grated, for texture contrast, or chopped carrot (about 2 large carrots)
  • Zest from a lemon, optional
  • Chopped fresh chives or dill, optional
  • 1 tablespoon horseradish
  • 1-1/2 teaspoons salt
  • 1 teaspoon Worcestershire sauce

In a large bowl, stir together gelatin and ½ cup V8. Set aside to softly gel.

In a large pan, heat 4 cups V8 until just boiling. Add celery and onion as chopped. Chop cucumber, pepper and carrot, add zest and herbs if using; set aside.

A quarter-cup at a time, add a cup of hot V8 to gelatin. Stir in horseradish, salt and Worcestershire. Add remaining hot V8. Stir in other vegetables. Transfer to serving dish and refrigerate until set.

NUTRITION ESTIMATE Per 1/2 cup: 52 Cal; 7g Protein; 0g Tot Fat; 8g Carb; 2g Fiber; 550mg Sodium; 0mg Cholesterol; Weight Watchers 1 point

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.
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More Make Ahead 'Refrigerator Salad' Recipes

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Confetti Potato Salad Cucumber & Pepper Refrigerator Pickles Alice Waters' Coleslaw
~ more salad recipes ~
~ more refrigerator salad recipes ~
from A Veggie Venture, my food blog

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna