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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 30 |
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We have no idea where this recipe originated, but this unique salad is always well received. It's a popular choice with a sandwich for our luncheon combinations and is also served as a dinner side dish. Many people prefer it to a tossed salad.Watts Bar Resort, Joyce Probst, Watts Bar Dam, Tennessee Ingredients:
8 jars (16 ounces each) grapefruit sections |
1 cup water |
8 envelopes unflavored gelatin |
2 cups sugar |
2 to 3 teaspoons salt |
1/3 cup lemon juice |
Directions:
1. Drain grapefruit, reserving 6 cups juice; set fruit and 4 cups of juice aside. In a saucepan, combine 2 cups juice, water and gelatin; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Remove from the heat. Add sugar and salt; stir until dissolved. Add lemon juice and reserved grapefruit and juice. Pour into two 13-in. x 9-in. pans. Cover and refrigerate until set. Yield: 30 servings.
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