White Sangria Salads

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas  

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

Yield: Makes 12 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 35 Minutes
Total: 3 Hours, 35 Minutes


  • 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)


  1. 1. Sprinkle gelatin over pineapple juice in a bowl; let stand 1 minute.
  2. 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. 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. 4. Dip bottom of pan in warm water for about 15 seconds. Unmold onto a serving plate.
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