Apricot Nectar Salad
2 (12 ounce) cans apricot nectar
2 (3 ounce) packages lemon flavored gelatin
2/3 C water
2 T lemon juice
2 (11 ounce) cans mandarin oranges, drained
1 C halved seedless green grapes
1/2 C chopped, unpeeled red delicious apples
Bring apricot nectar to a boil, add gelatin, stirring until dissolved.
Stir in water and lemon juice.
Chill until consistency of unbeaten egg white. Stir in all the fruit.
Pour into a lightly oiled 9x13 cake pan.
Chill until firm.
Cut into squares.
Makes 15 servings. (we served each square on a leaf of romaine lettuce)
Pairs Well With
This recipe is from a church ladies brunch. Serve it with the Spicy Sweet Potato Muffins and Quiche Lorraine.