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Sparkling White-Sangria Salad

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield 12 servings (serving size: 1 slice)
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

Nutrition 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

How to Make It

  1. Sprinkle gelatin over 1/2 cup wine, and let stand 5 minutes.

  2. 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.