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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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Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 209 Calories from Fat 4

% Daily Value*

Total Fat 0.44 g0.68%

Saturated Fat 0.07 g0.34%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 199.4 mg8.3%

Total Carbohydrates 49 g16.4%

Dietary Fiber 6.6 g26.5%

Sugars 37.3 g

Protein 2 g4.7%

Vitamin A 611.4% Vitamin C 48%

Calcium 7.4% Iron 3.2%

*Based on a 2000 Calorie diet

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Carrot Salad Recipe