By Pam in the Kitchen on December 16, 2009
"This recipe is from Cooking Light. Delicious and fancy enough for the holidays. This recipe uses Riesling, but for a nonalcoholic version, substitute sparkling white grape juice. Make up to a day ahead and refrigerate. Dip the covered mold into a bowl of warm water for 5 seconds to make the salad easier to unmold. I like to use canned Mandarin oranges."
Serving Size: 1 (113 g)
Servings Per Recipe: 12