Cranberry-Orange Salad Mold
Yield
6 servingsPrep
20 minCook
20 minReady
4 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, flavored
lemon, 4 oz |
|
| ¾ | cup |
water
boiling |
|
| 1 | each |
oranges
|
|
| 1 | each |
mixed salad greens
|
*
|
| 1 | package |
gelatin, unflavored
unflavored |
|
| ½ | cup |
red wine
dry |
*
|
| 1 | can |
cranberry sauce
6 oz |
*
|
| 1x | Mayonnaise |
mayonnaise
or salad dressing |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, flavored
lemon, 4 oz |
|
| 177 | ml |
water
boiling |
|
| 1 | each |
oranges
|
|
| 1 | each |
mixed salad greens
|
*
|
| 1 | package |
gelatin, unflavored
unflavored |
|
| 118 | ml |
red wine
dry |
*
|
| 1 | can |
cranberry sauce
6 oz |
*
|
|
mayonnaise
or salad dressing |
*
|
Directions
Mix gelatins.
Pour boiling water on gelatin; Stir until dissolved.
Stir in wine.
Grate peel of orange. Pare and section orange. Cut up orange sections; place in blender with grated peel.
Cover and puree.
Stir orange purée into gelatin mixture; cool slightly.
Break up cranberry sauce with fork; stir into gelatin mixture.
Pour into six 2/3-cup molds.
Refrigerate until firm, at least 4 hours.
Unmold onto salad greens; serve with mayonnaise.
