Return to Content

Bloody Mary Salad

Bloody Mary Salad
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: 6-8 servings.

A piquant variation of the Creamy Tomato Aspic.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 4 cups tomato-vegetable juice
  • 2 3-ounce packages of lemon gelatin
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup crumbled blue cheese
  • 1/3 cup minced onion
  • 1 tablespoon lime juice


Bring the juice to a boil. Dissolve the gelatin in the hot juice. Stir in Worcestershire sauce, salt and pepper. Chill until slightly thickened. Fold in the blue cheese, onion and lime juice. Pour into a 1-1/2-quart mold. Chill until firm.
Updated Monday, July 23rd, 2007

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111