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Carrot Salad

garden.fresh's picture
Ingredients
  Lemon gelatin 7 Gram (1 Packet)
  Boiling water 1 Cup (16 tbs)
  Cold water 3⁄4 Cup (12 tbs)
  Cider vinegar 1 Tablespoon
  Crushed pineapple can 6 Ounce, drained
  Carrots 3 , grated
Directions

Dissolve gelatin in boiling water; add cold water and vinegar.
Pour into ring mold; add pineapple.
Top with carrots; chill until firm.
Serve with dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable

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