Sparkling White-Sangria Salad

Sparkling White-Sangria Salad Recipe
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
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.

Yield:

12 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 82
Caloriesfromfat 2 %
Fat 0.2 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1.5 g
Carbohydrate 14.7 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 6 mg
Calcium 20 mg

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

Preparation

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.

Rick Rodgers,

Cooking Light

November 2003
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