Golden glow salad

Yield: 8 servings

Measure Ingredient
3 ounces Lemon gelatin
¾ teaspoon Salt
1 dash Cayenne pepper
1 tablespoon Vinegar
1½ cup Crushed pineapple --
Drained
1 cup Carrots -- shredded
⅓ cup Pecans -- chopped
Lettuce

1. Dissolve gelatin in 1 cup boiling water. Add 1 cup cold water, salt, cayenne and a scant tablespoon of vinegar. Refrigerate until partially set. 2. Add crushed pineapple which has been well-drained, grated carrots and chopped pecans. Blend well. 3. Refrigerate at least 3 hours until firmly set. Cut into squares and serve on lettuce leaves.

Recipe By : Jo Anne Merrill

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