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."


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

Nutritional Info *per serving

  • Glycemic Load 2
  • Calories 320
  • Fat 6g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2g
  • Cholesterol 45mg
  • Sodium 115mg
  • Potassium 220mg
  • Carbohydrate 66g
  • Fiber 1g
  • Sugars 43g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 70%
  • Calcium 4%
  • Iron 2%