Ginger ale salad
6 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fresh Peaches, Grapefruit, |
| Cherries -- sliced | ||
| ½ | cup | Pineapple, Canned Crushed -- |
| Drained | ||
| ¼ | cup | Seedless Raisins |
| ¾ | cup | Juice Drained From Fruit |
| 2 | Env Gelatin, Unflavored | |
| 2 | tablespoons | Lemon Juice |
| ½ | teaspoon | Ground Ginger |
| pinch | Salt | |
| pinch | Paprika | |
| ½ | cup | Mayonnaise |
| 2 | cups | Ginger Ale |
| ¼ | cup | Almonds -- slivered |
Combine fruits in a mixing bowl. Measure ¾ cup of the juice that has accumulated and place it in a saucepan. Sprinkle gelatin over the juice and let it sit for 2 mins, then simmer until dissolved. Add lemon juice, ginger, salt, paprika, mayonnaise, and ginger ale. Blend well, and chill until mixture is the consistency of egg whites. Then stir in fruit and almonds. Mix well and turn into a 1½-qt circular mold or individual ones. Chill until set and serve on a bed of lettuce.
Yield: 6 to 8 servings.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-18-95 (159) Fido: Cooking