Serves: 12
Total Calories: 238
1. Pour boiling water over gelatin in large bowl. Stir until dissolved. Add lemon juice, horseradish and grated onion. Refrigerate until gelatin begins to set.
2. With electric beater, beat until light and fluffy. Put a thin layer of gelatin in a 6 1/2 -cup mold. Layer in fruits and cover with remaining gelatin. Refrigerate until completely set. Unmold and garnish with salad greens. Serve drizzled with mayonnaise thinned with heavy cream.
This Molded Avocado-Grapefruit Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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