Sparkling White-Sangria Salad

By eliorakiah

To many families, it isn’t a holiday dinner without a gelatin salad. This rendition uses Riesling, but for a nonalcoholic version, substitute sparkling white grape juice. Make up to a day ahead and refrigerate. Dip the covered mold into a bowl of warm water for 5 seconds to make the salad easier to unmold.

Calories: 82 (2% from fat), Fat: 0.2g (sat 0.1g), Protein: 1.5g, Carbohydrate: 14.7g, Fiber: 1.2g
Cholesterol: 0.0mg, Iron: 0.3mg
Sodium: 6mg, Calcium: 20mg

Ingredients

• 2 envelopes unflavored gelatin
• 1 1/2 cups Riesling, divided
• 1 1/2 cups white grape juice
• 1/4 cup sugar
• 1 1/2 cups orange sections
• 1 cup seedless green grapes, halved
• 3/4 cup fresh raspberries
• Cooking spray

Details

Servings 12
Adapted from find.myrecipes.com

Preparation

Step 1

Sprinkle gelatin over 1/2 cup wine, and let stand 5 minutes.

Combine 1 cup wine, juice, and sugar in a medium saucepan; bring to a boil over medium-high heat. Remove from heat; add gelatin mixture, stirring until the gelatin dissolves. Place pan in a large ice-filled bowl; let stand 20 minutes or until thick but not set, stirring occasionally. Whisk the gelatin mixture to form small bubbles; fold in orange sections, grapes, and raspberries. Spoon gelatin mixture into a 5-cup decorative mold coated with cooking spray. Cover and chill at least 4 hours. Place a plate upside down on top of mold; invert mold onto plate.