Gingered Citrus Congealed Salad
|Unflavored gelatin||1 Tablespoon|
|Unsweetened orange juice||2 Cup (32 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Chopped celery||1⁄4 Cup (4 tbs)|
Sprinkle gelatin over 1/2 cup orange juice in a medium bowl; let stand 1 minute.
Bring remaining 1 1/2 cups orange juice to a boil in a small non-aluminum saucepan.
Add to gelatin mixture; stir until gelatin dissolves.
Stir in ginger, and chill until consistency of unbeaten egg white.
Chop orange and grapefruit sections; drain well.
Stir oranges, grapefruit, and celery into thickened gelatin.
Coat 6 (1/2-cup) molds with cooking spray; pour gelatin mixture into molds.
Chill overnight or until firm.
Unmold onto lettuce leaves, if desired.