A sparkling orange and apricot gelatinsalad mold served with a zesty lemon cream dressing.
Recipe: Lemon Dressed FruitSalad
2 (16-ounce) cans apricot halves
2 (3-ounce) packages orange-flavored gelatin
1/8 teaspoon salt
1 (6-ounce) can frozen orange juice concentrate
2 tablespoons lemon juice
1 cup ginger aleLemon Dressing:
1 cup cream-style small curd cottage cheese
1 cup lemon yogurt
2 teaspoons grated lemon peel
Makes 16 servings.
Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.
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