White Sangria Salads

Find cuter mini Bundts than these congealed salads, we dare. Delicate and sweet, this pairs well with chicken or tuna salad.

Now: The Entertaining Essential
Photo: Hector Sanchez
Hands On Time:
35 mins
Total Time:
3 hrs 35 mins
12 servings


  • 1 (1-oz.) package unflavored gelatin

  • 1 cup cold pineapple juice

  • 2 1/2 cups white grape juice

  • 2 cups chilled sweet sparkling wine (such as Moscato d'Asti)

  • 1 cup sliced green grapes

  • 1 cup drained mandarin orange segments

  • 12 grapefruit sections (about 2 grapefruits)


  1. Sprinkle gelatin over pineapple juice in a bowl; let stand 1 minute.

  2. Bring 1 1/2 cups grape juice to a boil in a saucepan over high heat. Add hot grape juice to gelatin mixture, and stir until gelatin dissolves. Stir in wine and remaining 1 cup grape juice.

  3. Place grapes and citrus fruit in a 12-mold Bundt pan (about 3/4 cup per mold) or 2 (6-cup) jumbo muffin pans. Top with wine mixture (about 1/2 cup per mold). Chill 3 hours or until set.

  4. Dip bottom of pan in warm water for about 15 seconds. Unmold onto a serving plate.

Related Articles