Grapefruit Wedge Salad
|Ruby red grapefruit||3 Large|
|Canned apricots||16 Ounce (1 Can)|
|Lemon gelatin||3 Ounce (1 Box)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Cut grapefruit in halves.
Remove pulp from rind so that rind remains intact.
Cut enough segments to fill one cup.
Squeeze enough juice for 1 cup.
Drain juice from apricots; reserve.
Add grapefruit juice to apricot juice, which will be two cups total.
Heat juice; add to gelatin and sugar.
Add apricots, grapefruit segments, and pecans to gelatin mixture.
Fill empty rind halves with mixture; set in pan in refrigerator to congeal.
To serve, cut each half in quarters.
Serve on fruit leaves or English ivy leaves.
Poppy seed dressing poured over each quarter is a nice addition.