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Watermelon Salad
Ingredients
-
2
envelopes unflavored gelatin
-
2
cups watermelon juice*
-
1 1/2
cups white grape juice
-
1
teaspoon shredded lemon peel
-
1 1/2
cups assorted chopped fruit (such as peeled peaches, nectarines, pears, and/or green grapes)
-
1/3
cup crumbled feta cheese
-
Mint leaves
Directions
1. in a medium saucepan sprinkle gelatin over watermelon juice. Allow to stand 5 minutes. Cook and stir until gelatin is dissolved. Stir in grape juice and lemon peel.
2. With a ladle or cup transfer half of the watermelon juice mixture to a 2-quart square baking dish. Cover and refrigerate about 1-1/2 hours, or until thickened to the texture of egg whites (keep remaining watermelon juice mixture at room temperature). Add fruit. Carefully spoon remaining watermelon juice over set mixture. Cover and refrigerate 1-1/2 hours more or until all layers are set.
3. Top with feta and mint leaves before serving. Makes 9 servings.
From the Test Kitchen
- Tip *Process 6 cups cubed watermelon (about 3 1/2 pounds whole watermelon) in a food processor; strain to remove seeds and pulp.
Nutrition Facts
(Watermelon Salad)
- Servings Per Recipe 9,
- Calories 92,
- Protein (gm) 3,
- Carbohydrate (gm) 18,
- Fat, total (gm) 1,
- Cholesterol (mg) 5,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 16,
- Vitamin A (IU) 729,
- Vitamin C (mg) 22,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 68,
- Potassium (mg) 237,
- Calcium (DV %) 40,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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