Molded crunch salad

Yield: 12 Servings

Ingredients:

1 lb CAN GRAPEFRUIT SECTIONS
3 oz LEMON GELATIN
1 c BUTTERMILK
1/2 c WALNUTS
1/2 c CELERY - CHOPPED FINE
11 oz MANDARIN ORANGES

Instructions:

DRAIN GRAPEFRUIT SECTIONS SAVING THE JUICE. ADD WATER TO THE JUICE TO MAKE 1 CUP OF LIQUID. HEAT TO THE BOILING POINT ADD GELATIN AND DISSOLVE THOROUGHLY. COOL. STIR IN BUTTERMILK AND FOLD IN THE DRAINED FRUIT. FOLD IN THE ORANGES CELERY AND NUTS. SPOON INTO A RING MOLD AND CHILL.