Gingered Citrus Congealed Salad Recipe
Ingredients
| Unflavored gelatin | 1 Tablespoon | |
| Unsweetened orange juice | 2 Cup (32 tbs) | |
| Ground ginger | 1⁄2 Teaspoon | |
| Oranges | 2 Medium | |
| Grapefruit | 1 Medium | |
| Chopped celery | 1⁄4 Cup (4 tbs) | |
| Lettuce | 4 |
Nutrition Facts
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
Directions
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.
Chef
