Sparkling White-Sangria Salad

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

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Nutritional Information

Amount per serving
  • Calories: 82
  • Calories from fat: 2%
  • Fat: 0.2g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.5g
  • Carbohydrate: 14.7g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 6mg
  • Calcium: 20mg

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

  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.
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