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Nectarine Salad Ring Recipe
|Envelope of unflavored gelatin||1|
|Buttermilk||1 Cup (16 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Sliced nectarines||3 1⁄2 Cup (56 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1454 Calories from Fat 753
% Daily Value*
Total Fat 84 g129.6%
Saturated Fat 6.5 g32.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 50.9 mg2.1%
Total Carbohydrates 148 g49.2%
Dietary Fiber 21.8 g87.2%
Sugars 105.9 g
Protein 38 g76.4%
Vitamin A 43.2% Vitamin C 252.1%
Calcium 14.5% Iron 35.2%
*Based on a 2000 Calorie diet
In a small pan, bring orange juice to a boil; add juice and honey to gelatin mixture.
Whirl until blended.
Pour mixture into a bowl; cover and refrigerate until thick and syrupy.
Stir nectarines and walnuts (if used) into gelatin mixture; pour into a 1 1/2-quart mold.
Cover and refrigerate until firm (about 4 hours).
To serve, dip mold to rim in warm water for 10 seconds; run tip of a knife around edge to loosen.
Invert salad onto a serving plate.