Moulded Ruby Red Salad
|Cranberry juice cocktail||2 Cup (32 tbs)|
|Raspberry flavored gelatin||6 Ounce (Two 3 Ounce Packages)|
|Canned pineapple tidbits||8 3⁄4 Ounce (1 Can)|
|Port||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Avocado||1 , peeled and sliced|
|Diced pared apple||1 Cup (16 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
Heat cranberry juice to boiling.
Add gelatin, stirring till dissolved.
Add pineapple tidbits (undrained), wine, and water.
Arrange avocado slices in bottom of 5-cup mold.
Pour enough gelatin mixture over slices to cover; chill till almost set.
Chill remaining cranberry mixture till partially set; fold in apple and celery.
Pour over avocado layer.
Chill till firm.
Unmold and garnish with grapefruit sections.