Summer Fruit Salad In Lemonade Glaze
|Mandarin oranges in water||11 Ounce, undrained (1 Can)|
|Unflavored gelatin||1⁄4 Teaspoon|
|Frozen lemonade concentrate||1⁄4 Cup (4 tbs), thawed|
|Poppy seeds||1 Teaspoon|
|Fresh cherries||2 Cup (32 tbs), pitted, halved|
|Sliced fresh peaches||2 Cup (32 tbs)|
|Sliced plums||1 1⁄2 Cup (24 tbs)|
|Bibb lettuce leaves||4|
1. Drain oranges, reserving 1/4 cup liquid. Combine reserved liquid and gelatin in a small saucepan; let stand 1 minute. Stir in lemonade concentrate. Bring to a boil, and cook 2 minutes or until gelatin dissolves, stirring constantly.
2. Remove from heat, and stir in poppy seeds. Cover and chill 3 hours or until mixture is thickened.
3. Combine oranges, cherries, peaches, and plums; toss gently. Pour lemonade mixture over fruit mixture, and toss gently.