Sparkling White-Sangria Salad
Info
To many families, it isn't a holiday dinner without a gelatin salad. This rendition uses Riesling, but for a nonalcoholic version, substitute sparkling white grape juice. Make up to a day ahead and refrigerate. Dip the covered mold into a bowl of warm water for 5 seconds to make the salad easier to unmold.
Ingredients:
2 envelopes unflavored gelatin
1 1/2 cups Riesling, divided
1 1/2 cups white grape juice
1/4 cup sugar
1 1/2 cups orange sections
1 cup seedless green grapes, halved
3/4 cup fresh raspberries
Cooking spray
Cooking Instructions
Sprinkle gelatin over 1/2 cup wine, and let stand 5 minutes.
Combine 1 cup wine, juice, and sugar in a medium saucepan; bring to a boil over medium-high heat. Remove from heat; add gelatin mixture, stirring until the gelatin dissolves. Place pan in a large ice-filled bowl; let stand 20 minutes or until thick but not set, stirring occasionally. Whisk the gelatin mixture to form small bubbles; fold in orange sections, grapes, and raspberries. Spoon gelatin mixture into a 5-cup decorative mold coated with cooking spray. Cover and chill at least 4 hours. Place a plate upside down on top of mold; invert mold onto plate.
Yield: 12 servings (serving size: 1 slice)
Nutritional Information: CALORIES 82(2% from fat); FAT 0.2g (sat 0.1g,mono 0.0g,poly 0.1g); PROTEIN 1.5g; CHOLESTEROL 0.0mg; CALCIUM 20mg; SODIUM 6mg; FIBER 1.2g; IRON 0.3mg; CARBOHYDRATE 14.7g
Rick Rodgers, Cooking Light, NOVEMBER 2003 - Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
