Double Citrus and Cabbage Salad

Most gelatin salads are more like a dessert than a salad, and we love them for those special holidays and family gatherings. I can associate old family favorites with fond memories when our family was together going back to my childhood, and then there are those everyday kind of recipes that are good, but hold no special significance other than to be apart of dinner. This is one of those kinds of gelatin salads.

I adapted this recipe from a recipe I found in Woman's Day Magazine long ago. It is a refreshing blend of mandarin oranges and orange juice with just a bit of cabbage added in for interest, or to use up that last little bit that might otherwise go begging or down the disposal. The main dish salad is Greek Pasta Salad posted on 8/23/2013. Have a wonderful, blessed week...

Recipe:

1 3-ounce pkg. lemon gelatin
1 cup boiling water
1 tbsp. fresh lemon juice
1 6-ounce can frozen orange juice concentrate (do not thaw)
1 11-ounce can mandarin oranges, drained (1 cup)
1 cup finely shredded cabbage

1. Combine gelatin, water and lemon juice stirring until gelatin dissolves.
2. Stir in frozen orange juice concentrate until melted. Gelatin should be slightly thickened; if not, refrigerate until thick as unbeaten egg white.
3. Gently stir in oranges and cabbage. Pour into 4 cup mold or 4 x 8-inch loaf pan.
Refrigerate until set.

Yield: 8 servings
96 calories each