Moulded Ruby Red Salad Recipe
Ingredients
| 2 cups cranberry-juice cocktail | ||
| 2 3-ounce packages raspberry-flavored gelatin | ||
| Pineapple tidbits | 1 8 3/4 Ounce | |
| Port | 1/2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| 1 avocado, peeled and sliced | ||
| Apple | 1 Cup (16 tbs), pared | |
| Celery | 1/2 Cup (16 tbs), finley chopped | |
| Fresh grapefruit sections | ||
Directions
Heat cranberry juice to boiling.
Add gelatin, stirring till dissolved.
Add pineapple tidbits (undrained), wine, and water.
Arrange avocado slices in bottom of 5-cup mold.
Pour enough gelatin mixture over slices to cover; chill till almost set.
Chill remaining cranberry mixture till partially set; fold in apple and celery.
Pour over avocado layer.
Chill till firm.
Unmold and garnish with grapefruit sections.
Add gelatin, stirring till dissolved.
Add pineapple tidbits (undrained), wine, and water.
Arrange avocado slices in bottom of 5-cup mold.
Pour enough gelatin mixture over slices to cover; chill till almost set.
Chill remaining cranberry mixture till partially set; fold in apple and celery.
Pour over avocado layer.
Chill till firm.
Unmold and garnish with grapefruit sections.
Chef
