I made this delicious orange gelatin salad to go alongside our barbecued salmon, recipe posted on 5/13/2010, and some leftover potato salad, recipe posted on 8/29/2013. The salad was a simple combination of cabbage, sliced almonds, green onion and sweetened dried cranberries dressed with a strawberry balsamic vinaigrette, recipe posted on 2/13/2013. For the vinaigrette, use the basic recipe and add 1/2 cup strawberry jam and 1 tsp. dried basil, crushed. This makes a wonderful salad dressing for any type of greens. The gelatin recipe comes from Taste of Homes 2009 Annual Recipes. The original recipe was twice this recipe to feed a large crowd; as it is, my husband and I will eat the salad for 6 dinners. Thankfully, it is delicious, and not a problem at all! Blessings...
Recipe:
2 pkgs. (3 oz. each) orange gelatin
2 cups boiling water
2 cups vanilla ice cream, softened
3/4 cup orange juice
1 can (11 oz.) mandarin oranges, drained
1. In a 8 x 11-inch pan, dissolve the gelatin in boiling water. Stir in ice cream and orange juice until blended. I used a whisk to help make this easier. Chill until partially set; about 20-30 minutes. Watch carefully.
2. Fold in mandarin oranges. Refrigerate until firm, about 4 hours or overnight.
Yield: 12 servings
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