Rhubarb Swirl Salad


Serves: 5
Total Calories: 273

Ingredients

3 cups diced, raw rhubarb
3/4 cup sugar
1 (3-ounce) package strawberry jello
1 (3-ounce) package instant vanilla pudding
1 1/2 cups cold milk
1 (8-ounce) carton Cool Whip

Directions:

Mix rhubarb and sugar in saucepan. Let stand for 1 hour; then over low heat, simmer until rhubarb is tender. Remove from heat; stir in Jell-O until it is dissolved and syrupy. Prepare pudding with milk; beat until thick. Add Cool Whip. Blend in rhubarb and lightly swirl. Refrigerate several hours or overnight.

Nutritional Facts:

Serves: 5
Total Calories: 273
Calories from Fat: 14

This Rhubarb Swirl Salad recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best from the Midwest Cookbook Cookbook:
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Thunder & Lightning
Summertime Salad
Spaghetti Salad
Corn and Pasta Salad
Baked German Potato Salad
Back Home in Indiana Potato Salad
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Greek Roasted Potato Salad
Dill Pickle Potato Salad
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Spinach Salad
Spinach Salad with Bacon and Apple
Spinach and Fruit Salad
Asparagus, Spinach & Turkey Salad
Hot Baked Turkey Salad
Mary Alice’s Hot Chicken Salad
Wong’s Chinese Chicken Salad
Card Club Chicken Salad
Garden Club Salad
Berried Treasure Chicken Salad
Fruit Chicken Salad
Fruited Chicken Salad
Rhubarb Swirl Salad
Jane’s Orange Salad
Pineapple & Mango Salad
Pear and Brie Salad
Taffy Apple Salad
Apple Salad I
Apple Salad II
Golden Raisin Coleslaw
Mild Tomato Aspic Salad
Roasted Beet Salad
Sliced Zucchini Pickles
Idiot Pickles




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