I’ll bet this looks pretty. More Summer Jell-O Salad recipes.

“Turn out on greens. Serve with mayonnaise or salad dressing.” —America’s Favorite Recipes from Better Homes and Gardens (1966)

GINGERY CITRUS MOLD

Makes 4 to 5 servings

1 small grapefruit, peeled, sectioned, all white membranes removed, sections diced
1 medium orange, peeled, sectioned, all white membranes removed, all but 6 of the sections diced
1 envelope (1 Tbsp) unflavored gelatin
¼ C lemon juice
1/3 C sugar
¼ tsp salt
2/3 C orange juice
7 oz (1 C, scant) ginger ale, chilled well
½ C pecans, broken

Soften gelatin in lemon juice, then dissolve over hot water. In a mixing bowl combine softened gelatin, sugar, salt, and orange juice, slowly pour ginger ale down side of bowl “to keep bubbles in,” and mix gently with up and down motion. Chill until partially set. Arrange 6 whole orange sections and some of the pecans in bottom of a 3-cup ring mold, pour 1 C gelatin mixture over fruit and nuts in mold, and chill until firm. Add diced grapefruit, orange, and remaining nuts to remaining gelatin mixture, stirring with up and down motion, and pour over firm layer. Chill until firm.