Gingered Citrus Salad
"This was a staple for me through the winter- it was a light, refreshing treat for a mid morning or afternoon snack at work. For the orange juice, I use one of the "not from concentrate" brands like Tropicana or Florida's Best."
- Ready In:
- 1hr 45mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 (1/4 ounce) envelope unflavored gelatin
- 2 cups unsweetened orange juice, divided
- 1⁄2 teaspoon ground ginger
- 1 tablespoon crystallized ginger, finely chopped (optional)
- 2 medium oranges, peeled and sectioned
- 1 medium grapefruit, peeled and sectioned
directions
- Sprinkle gelatin over 1/2 cup orange juice in a medium bowl. Let stand 5 minutes.
- Put remaining juice in a small non-reactive saucepan and bring just to a boil. Add to gelatin mixture and stir until gelatin dissolves. Stir in ginger and chill until slightly thickened (takes about 90 minutes, stir occasionally).
- Chop orange and grapefruit sections, drain. Stir fruit and crystallized ginger (if using) into thickened gelatin.
- Pour into individual serving dishes (I put it directly into small plastic refrigerator containers) and chill until firm.
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RECIPE SUBMITTED BY
ktdid
United States
I've lived in Seattle for the past 20 years. I'm a scientist who works in the pharmaceutical industry and I cook for fun and relaxation. I read cookbooks like novels and have trouble passing a used bookstore without going in. My current favorite cookbooks are Pam Anderson's How to Cook Without a Book, Jerry Traunfeld's The Herbfarm Cookbook, and Shirley Corriher's Cookwise.
