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Crunchy Carrot-Pineapple Salad

Plan.Ahead.Meals's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Servings: 
8

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