Orange salad
Delicious orange salad recipe with crisp greens, tangy citrus slices, and zesty vinaigrette. Perfect blend of sweet and savory flavors for a refreshing dish.
Ingredients:
- Nonstick cooking spray
- One 6-ounce packet orange gelatin
- One 8-ounce can crushed pineapple in juice
- One 11-ounce can mandarin oranges in light syrup
- 1 cup orange sherbet
- 1 cup sour cream
Instructions:
- Coat a 6-cup gelatin mold or bundt pan with nonstick cooking spray. Place the gelatin in a medium bowl.
- Separate the pineapple and mandarin oranges, keep the liquid in a large measuring cup. Put the fruit aside. Add sufficient water to the fruit juices to make 2 cups. Transfer this juice blend to a small saucepan and heat it gently until it simmers. Pour this warm juice mixture over the gelatin and stir to dissolve. Add the orange sherbet and mix until completely melted and combined.
- Incorporate the sour cream and mix with an electric mixer until smooth, for about 1 to 2 minutes. Pour the mixture into the mold and include the reserved mandarins and pineapples, ensuring that the fruit is evenly spread. Put it in the refrigerator until completely set, for at least 3 hours or overnight.
- Gently place the mold in hot water for 15 to 30 seconds. Take it out and position a platter on top of the mold. Turn it upside down onto the platter and serve.
Summary:
- Calories: 1206 kcal
- Fat: 59 g
- Protein: 35 g
- Carbs: 146 g
- Potassium: 1188 mg
- Magnesium: 115 mg