Pineapple Carrot Salad
|Canned crushed pineapple||20 Ounce, drained (1 No.2 Can)|
|Finely grated carrots||1 Cup (16 tbs)|
|Lemon gelatin||3 Ounce (1 Package)|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
Add enough water to pineapple syrup to make 1-1/2 cups liquid.
Heat to boiling.
Remove and stir in gelatin; stir until dissolved.
Add sugar, salt, and lemon juice.
Chill until slightly thickened.
Add pineapple and carrots.
Whip cream; fold into gelatin mixture.
Pour into mold or bowl; chill until firm.
Unmold onto lettuce leaves.
This is an attractive holiday salad.