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Watermelon Salad

Makes: 9 servings
Prep 25 mins Chill 3 hrs
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*
  • 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,
  • cal. (kcal) 92,
  • Fat, total (g) 1,
  • chol. (mg) 5,
  • sat. fat (g) 1,
  • carb. (g) 18,
  • fiber (g) 1,
  • sugar (g) 16,
  • pro. (g) 3,
  • vit. A (IU) 729,
  • vit. C (mg) 22,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 68,
  • Potassium (mg) 237,
  • calcium (mg) 40,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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