Golden glow salad #1

Yield: 8 Servings

Measure Ingredient
1 pack Lemon Jello
1 cup Boiling water
1 cup Canned pineapple juice
1 tablespoon Vinegar
½ teaspoon Salt
1 cup Crushed pineapple; drained
1 cup Grated raw carrot
⅓ cup Finely chopped pecans

Dissolve jello in boiling water; add pineapple juice; chill. When slightly thickened, add remaining ingredients. Turn into individual molds. Chill until firm. Serve on lettuce topped with mayonnaise.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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