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Grapefruit Salad


2 packets (2 Tbs, 30 ml) unflavored gelatin soaked in
1/2 cup (125 ml) cold water
1/4 cup (60 ml) vinegar
1 tablespoon (15 ml) lemon juice
2 cups boiling water
2/3 cup (170 ml) sugar
4 cups (1 L) grapefruit sections
16 oz (450 g) cream cheese, softened at room temperature
1/2 cup (125 ml) chopped walnuts, or nut of your choice

In a large bowl combine the soaked gelatin, vinegar, lemon juice, boiling water, and sugar, and stir to dissolve the sugar and gelatin. Add the grapefruit sections and stir. Pour half the grapefruit mixture in a mold and chill in the refrigerator until set. Combine the softened cream cheese and chopped nuts and spread this mixture in an even layer over the chilled mixture. Add the remaining grapefruit mixture and chill until set. Serve on a bed of lettuce, with your favorite salad dressing (optional).

Serves 8 to 12.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.