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Layered Pineapple-Carrot Salad

sweet.chef's picture
If you thought making a layered salad can be taxing then this Layered Pineapple-Carrot Salad would definitely force you to change your opinion. Delicious and easy at the same time, this Layered Pineapple-Carrot Salad is a medly of freshness in flavored gelatin. Worth your effort and time, this salad recipe is way good for parties too.
  Canned pineapple slices 8 1⁄4 Ounce, drained
  Shredded carrot 1⁄4 Cup (4 tbs)
  Boiling water 3⁄4 Cup (12 tbs)
  Orange gelatin 4 Ounce (One 4-Serving Size Jell-O Package)
  Cold water 1⁄2 Cup (8 tbs)
  Ice cubes 6

Cut pineapple slices in half; arrange pineapple and carrot in 8x4-inch loaf pan.
Pour boiling water into blender.
Add gelatin.
Cover and blend at low speed until gelatin is completely dissolved, about 30 seconds.
Combine cold water and ice cubes to make 1 cup.
Add to gelatin and stir until ice is partially melted; then blend at high speed for 30 seconds.
Pour into pan.
Chill until firm, about 3 hours.
Salad layers as it chills.
Garnish with chicory and carrot curls, if desired.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 574 Calories from Fat 2

% Daily Value*

Total Fat 0.2 g0.31%

Saturated Fat 0.09 g0.47%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 282 mg11.8%

Total Carbohydrates 49 g16.4%

Dietary Fiber 3 g12.2%

Sugars 43.5 g

Protein 97 g194.9%

Vitamin A 126.3% Vitamin C 43.4%

Calcium 8.4% Iron 7.6%

*Based on a 2000 Calorie diet

Layered Pineapple-Carrot Salad Recipe