St. Patrick's Day Salad
|Unflavored gelatin||3⁄4 Ounce|
|Sugar||1⁄2 Cup (8 tbs)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|White vinegar||6 Tablespoon|
|Lime juice||6 Tablespoon|
|Green food coloring||2 Drop|
|Shredded cabbage||1 Cup (16 tbs)|
|Finely diced celery||1 Cup (16 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Cream cheese||3 Ounce|
To section grapefruit, cut slice from top, then cut off peel in strips from top to bottom, cutting deep enough to remove white membrane, then cut slice from bottom.
Or cut off peel, round and round spiral fashion.
Go over fruit again, remov- ing any remaining white membrane.
Cut along side of each dividing membrane from outside to middle of core.
Remove section by section, over bowl to retain juice from fruit.
Drain sections; add additional grapefruit juice to make 2 1/4 cups; reserve.
Combine gelatin, sugar and salt in saucepan; stir in cold water.
Place over low heat and stir until gelatin is dis- solved.
Add grapefruit juice, vinegar and lime juice.
Add green food coloring to desired color.
Pour 3 cups of this mix- ture into shallow pan, about 10 by 15 inches.
Chill until firm.
Place remaining gelatin mixture in refrigerator and chill to consistency of unbeaten egg white.
Fold in grapefruit sec- tions,cabbage, celery and chopped nuts.
Pour into 12 muffin tins, 2 inches deep.
Chill until firm.
Remove flat pan from refrigerator.
Cut circles in gelatin mixture about 3 inches round.
Remove with spatula and place on individual salad plates to form base of hat.
Remove gelatin from muffin tins; place on top of circle to form top of hat.
Flute base with softened cream cheese; place pecan half for buckle.
Garnish with salad greens and additional grapefruit sections if de- sired.
Serve with mayonnaise.