Grenadine Salad

  • Yield 8-10 servings

"I remember a wonderful salad that my mother made. It was so unique because of the grenadine syrup, so I am sending it to you to try."


3 tablespoons unflavored gelatin
1 cup pineapple juice
1/2 cup fresh lemon juice
1/2 cup fresh orange juice
1 3/4 cups grenadine syrup
2 fresh grapefruit, peeled, white membrane removed, and sectioned
1 tablespoon sugar
1/3 teaspoon dry mustard
1/4 teaspoon salt
1 egg, slightly beaten
1 tablespoon vinegar
1 tablespoon lemon juice
2 tablespoons grenadine syrup
1 cup whipping cream, stiffly whipped


  1. For salad, soak gelatin in 1/2 cup cold water in a bowl. Then dissolve gelatin in pineapple juice, which has been heated to boiling. Cool.
  2. Add 1/2 cup lemon juice, orange juice, and 1 3/4 cups grenadine syrup. Pour in a 5 1/2-cup ring mold or individual bowls and chill in refrigerator.
  3. When partially set, add grapefruit. Return to refrigerator and chill until firm.
  4. For dressing, mix sugar, mustard, and salt. Mix with egg. Then add vinegar, 1 tablespoon lemon juice, and 2 tablespoons syrup.
  5. Cook and stir over medium heat until thick. Cool. Fold in whipped cream.
  6. When ready to serve, unmold salad on a plate or tray and fill center of ring with dressing.

Jeanne Crabb, Apple Valley, Calif.



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