Carrot pineapple gelatin salad

Yield: 12 Servings

Measure Ingredient
1 pack Lemon gelatin powder, *
4 ounces Crushed pineapple, canned; drained **
1 cup Grated carrots, **
½ cup Chopped walnuts, or pecans
\N \N Lettuce Leaves, for serving
\N \N Dollop of nonfat mayonnaise, for topping


* Lemon, Orange, Raspberry, Mixed fruit, or any flavor Jello works well. Do as my Mother does, and use the flavor that best suits your table color scheme!


** You may increase or decrease the amount of carrots, pineapple, and nuts as you feel appropriate

Prepare the gelatin according to the package directions., but reduce the amount of cold water by about ⅛ - ¼, to accomodate the liquid from the carrots and pineapple. (If they are not very moist, then do not reduce the water. You may also use some or all of the liquid from the pineapple, if you prefer.)

Pour the gelatin mixture into a square glass Pyrex casserole dish. Gently stir in the grated carrots, crushed pineapple, and chopped nuts (if using).

Stir until well mixed. Place in refrigerator until set.

To serve, slice the gelatin salad into squares or rectangles and place on a lettuce leaf. You may top with a dollop of nonfat mayonnaise for a more finished look.

You may, of course, prepare this salad in any pretty gelatin mold that you prefer. But making it in a square or rectangular Pyrex dish is as simple as it gets.

Serves 9 - 12 as a side dish.

>From: Ellen C. Rakes <ellen@...> Per serving: 37 Calories; less than one gram Fat (1% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food Exchanges: ½ Other Carbohydrates

Recipe by: Coffin Family Posted to Digest eat-lf.v097.n171 by "Ellen C." <ellen@...> on Jul 7, 97

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