White Sangria Salads

Southern Living
White Sangria SaladsRecipe
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas


Delicate and sweet, this pairs well with chicken or tuna salad.
Makes 12 servings


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1 (1-oz.) package unflavored gelatin
1 cup cold pineapple juice
2 1/2 cups white grape juice
2 cups chilled sweet sparkling wine (such as Moscato d'Asti)
1 cup sliced green grapes
1 cup drained mandarin orange segments
12 grapefruit sections (about 2 grapefruits)


Hands-on: 35 Minutes
Total: 3 Hours, 35 Minutes

1. Sprinkle gelatin over pineapple juice in a bowl; let stand 1 minute.

2. Bring 1 1/2 cups grape juice to a boil in a saucepan over high heat. Add hot grape juice to gelatin mixture, and stir until gelatin dissolves. Stir in wine and remaining 1 cup grape juice.

3. Place grapes and citrus fruit in a 12-mold Bundt pan (about 3/4 cup per mold) or 2 (6-cup) jumbo muffin pans. Top with wine mixture (about 1/2 cup per mold). Chill 3 hours or until set.

4. Dip bottom of pan in warm water for about 15 seconds. Unmold onto a serving plate.

Created date

January 2014