Grand­mother’s Orange Salad

This gelatin salad is slightly sweet and tangy, too. It adds beau­ti­ful color to any meal and ap­peals to ap­petites of all ages! —Ann East­man, Santa Mon­ica, CA

Simple & Delicious - - SIMPLY CLASSIC -

Prep: 20 min. + chill­ing Makes: 10 serv­ings

1 can (11 oz.) man­darin or­anges 1 can (8 oz.) crushed pineap­ple


1 pkg. (6 oz.) orange gelatin 1 pint orange sher­bet, soft­ened 2 ba­nanas, sliced

1. Drain the man­darin or­anges and pineap­ple, re­serv­ing juices. Set or­anges and pineap­ple aside. Add wa­ter to juices to mea­sure 2 cups. Place in a saucepan and bring to a boil; pour over gelatin in a large bowl. Stir un­til gelatin is dis­solved. Stir in sher­bet un­til smooth.

2. Chill un­til gelatin is par­tially set (watch care­fully). Fold in or­anges, pineap­ple and ba­nanas. Pour into an oiled 6-cup mold. Chill un­til firm.

1 SLICE 161 cal., 1g fat (0 sat. fat), 2mg chol., 55mg sod., 39g carb. (35g sug­ars, 1g fiber), 2g pro.

Grand­mother’s Orange Salad

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.