Pink Grapefruit Salad


2 env Knox gelatin

4 tbsps cold water

1/2 cup boiling fruit juice (see below)

1/3 cup sugar

1/8 teaspoon salt

1 can grapefruit sections (or 2 fresh)

1 can mandarin oranges

1 avocado cut in chunks

2 cups canned "Pink Grapefruit & Pineapple Juice" (No substitutes!)


Sprinkle gelatin on cold water. Allow to soften a few minutes. Have fruit sections drained & ready.
Reserve the juice in a measuring cup. Add pink juice to make 1/2 cup liquid & bring to boil. Add to softened gelatin; stir well to thoroughly dissolve the gelatin. Add sugar & salt & stir till dissolved. Cool about 5 minutes & add the 2 cups canned pink juice.
Chill slightly, then fold in fruits & avocado. Pour into oiled mold. Refrigerate overnight or longer.
Serve with poppyseed dressing.


Serving Ideas: A beautiful and tasty salad for a Mexican menu.