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Grapefruit Wedge Salad Recipe
|Ruby red grapefruit||3 Large|
|Canned apricots||16 Ounce (1 Can)|
|Lemon gelatin||3 Ounce (1 Box)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1297 Calories from Fat 350
% Daily Value*
Total Fat 42 g64.3%
Saturated Fat 3.6 g18.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 467.4 mg19.5%
Total Carbohydrates 233 g77.7%
Dietary Fiber 17.7 g71%
Sugars 146.5 g
Protein 17 g34.7%
Vitamin A 42.3% Vitamin C 535.1%
Calcium 26.4% Iron 52.1%
*Based on a 2000 Calorie diet
Remove pulp from rind so that rind remains intact.
Cut enough segments to fill one cup.
Squeeze enough juice for 1 cup.
Drain juice from apricots; reserve.
Add grapefruit juice to apricot juice, which will be two cups total.
Heat juice; add to gelatin and sugar.
Add apricots, grapefruit segments, and pecans to gelatin mixture.
Fill empty rind halves with mixture; set in pan in refrigerator to congeal.
To serve, cut each half in quarters.
Serve on fruit leaves or English ivy leaves.
Poppy seed dressing poured over each quarter is a nice addition.