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Gingered Citrus Congealed Salad Recipe
|Unflavored gelatin||1 Tablespoon|
|Unsweetened orange juice||2 Cup (32 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Chopped celery||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 506 Calories from Fat 39
% Daily Value*
Total Fat 5 g7.2%
Saturated Fat 0.64 g3.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 293.1 mg12.2%
Total Carbohydrates 103 g34.2%
Dietary Fiber 36.4 g145.4%
Sugars 47.8 g
Protein 31 g62.5%
Vitamin A 2008% Vitamin C 1106.9%
Calcium 59.5% Iron 67.6%
*Based on a 2000 Calorie diet
Bring remaining 1 1/2 cups orange juice to a boil in a small non-aluminum saucepan.
Add to gelatin mixture; stir until gelatin dissolves.
Stir in ginger, and chill until consistency of unbeaten egg white.
Chop orange and grapefruit sections; drain well.
Stir oranges, grapefruit, and celery into thickened gelatin.
Coat 6 (1/2-cup) molds with cooking spray; pour gelatin mixture into molds.
Chill overnight or until firm.
Unmold onto lettuce leaves, if desired.