DOUBLE SUMMER SALAD

 Double Summer Salad

This vintage congealed salad recipe from the Southern Living archives caught our eyes with its unusual and enticing name. What’s in a Double Summer Salad? We just had to find out. Originally from the Southern Living Fondue and Buffet Cookbook, it’s a showstopping ring of orange and grapefruit sections with a bit of rosemary suspended in lemon gelatin. Inside the ring is an impressive mound of crab salad, flavored with chopped onion, celery, and parsley, hot sauce, mayonnaise, and mustard. While congealed salads aren’t typical party fare these days, this retro treatwill still surprise and delight your crowd, especially if made with a fancy mold.

Active:

15 mins

Total:

4 hrs 15 mins

Yield:

Serves 6

Ingredients

Ingredient Checklist

• 2 cups frozen orange and grapefruit sections 
• 2 (3-oz.) packages lemon gelatin 
• 1/2 teaspoon chopped fresh rosemary 
• 1 pound fresh jumbo lump crabmeat, drained and picked over 
• 1/2 cup chopped onion 
• 1 tablespoon chopped parsley 
• 3 drops of hot sauce 
• 1/3 cup mayonnaise 
• 1 teaspoon Dijon mustard 
• 3/4 cup sliced celery 

Directions

Instructions Checklist

• Step 1 
  Thaw the orange and grapefruit sections. Drain and reserve juice. Prepare the gelatin according to package directions, using reserved juice to replace part of the water. Add the rosemary and orange and grapefruit sections and mix. Pour into a lightly greased (with cooking spray) 1 1/2-quart ring mold and chill until set, 4 hours.
  
  
• Step 2 
  Place crabmeat in a mixing bowl. Gently stir in onion, parsley, hot sauce, mayonnaise, Dijon mustard and celery.
  
  
• Step 3 
  Unmold the gelatin ring on a serving plate and fill center with crab mixture. Garnish base of mold with salad greens, if desired.