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Pineapple Carrot Salad

chef.jackson's picture
Ingredients
  Canned crushed pineapple 20 Ounce, drained (1 No.2 Can)
  Salt 1⁄4 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Healthy
Servings: 
4

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Your rating: None
4.34
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 499 Calories from Fat 180

% Daily Value*

Total Fat 20 g30.7%

Saturated Fat 13.3 g66.3%

Trans Fat 0 g

Cholesterol 82.9 mg27.6%

Sodium 279.8 mg11.7%

Total Carbohydrates 74 g24.5%

Dietary Fiber 2.5 g10%

Sugars 69.9 g

Protein 3 g5.2%

Vitamin A 126.3% Vitamin C 9.5%

Calcium 4.6% Iron 0.66%

*Based on a 2000 Calorie diet

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Pineapple Carrot Salad Recipe