Lemon Dressed Fruit Salad
A sparkling orange and apricot gelatin salad mold served with a zesty lemon cream dressing.
2 (16-ounce) cans apricot halves
2 (3-ounce) packages orange-flavored gelatin
1/8 teaspoon salt
1 (6-ounce) can frozen orange juice concentrate
2 tablespoons lemon juice
1 cup ginger ale
1 cup cream-style small curd cottage cheese
1 cup lemon yogurt
2 teaspoons grated lemon peel
- For Orange-Apricot Mold: Drain apricots, reserving 1 1/2 cups liquid. Purée apricots.
- Heat liquid to boiling; dissolve gelatin and add salt. Add purée, juice concentrate and lemon juice. Stir until concentrate is melted.
- Slowly pour ginger ale down sides of pan, mixing gently. Pour into 6 1/2-cup ring mold. Chill until set.
- For Lemon Dressing: Combine all ingredients in blender container. Cover and blend until thoroughly mixed. Serve with Orange-Apricot Mold. Makes 2 cups.
Makes 12 to 16 servings.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.