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Creamy Carrot-Nut Salad

southern.chef's picture
Ingredients
  Orange gelatin 6 Ounce (1 Package)
  Boiling water 2 Cup (32 tbs)
  Commercial sour cream 8 Ounce
  Canned crushed pineapple 15 1⁄4 Ounce (In Juice, Undrained)
  Shredded carrots 2 Cup (32 tbs)
  Chopped pecans 1⁄2 Cup (8 tbs)
  Salt 1 Dash
  Mint/Lettuce leaves 4
Directions

Dissolve gelatin in boiling water, add sour cream, and stir until well blended.
Stir in pineapple, carrots, pecans, and salt.
Spoon into a lightly oiled 6-cup mold or individual molds.
Cover and chill until firm.
Garnish with remaining ingredients, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Servings: 
9

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