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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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