Crunchy Carrot-Pineapple Salad
|Canned crushed pineapple||8 1⁄2 Ounce|
|Water||1⁄2 Cup (8 tbs)|
|Orange gelatin||3 Ounce|
|Miniature marshmallows||1 Cup (16 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Chopped nuts||1⁄3 Cup (5.33 tbs)|
|Frozen whipped topping||1⁄2 Cup (8 tbs), thawed|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
Heat pineapple (with syrup) and water until mixture boils.
Pour boiling mixture on gelatin in bowl; stir until gelatin is dissolved.
Chill until thickened slightly but not set.
Mix in remaining ingredients including pineapple; pour into 4-cup mold or 8 individual molds.
Chill until firm; cover.
(Can be served immediately.)
5 minutes before serving, unmold Crunchy Carrot-Pineapple Salad and garnish with salad greens.
Note: This recipe can be doubled.