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The Colorful Plate
Salads and Soups

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Orange Apricot Salad

 Submitted by: Nancy Kraft
Food and Nutrition Services
Source: Family recipe from the
Burlington Hawkeye Newspaper

2 3-ounce packages orange gelatin 1 cup sugar
2 cups hot water 1 cup apricot or pineapple juice
1 cup apricot juice 2 slightly beaten eggs
1 large (30-ounce) can apricots, drained, cut fine 3 Tablespoons flour
1 medium (15-ounce) can crushed pineapple, drained 2 Tablespoons butter or margarine

  1. Combine and chill first 5 ingredients.
  2. Cook next 4 ingredients over double boiler until thickened. Add butter to second mixture; stir until melted.
  3. Add first mixture (gelatin mixture) to second mixture. Stir.
  4. Place into a mold, if desired, or into oblong pan.
  5. Cut into squares. Serve on a lettuce leaf.
  6. May be garnished with whipped cream and nuts if desired.

Serves: 12 Nutrition Facts

Calories: 215 Saturated Fat: 1 gm
Carbohydrate: 46 gm Fiber: 2 gm
Cholesterol: 41 mg Protein: 3 gm
Fat: 3 gm Sodium: 81 mg

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