Orange-carrot salad

Yield: 12 Servings

Measure Ingredient
1 pack Orange-flavored gelatin; 6oz
2 cups Water; boiling
1½ cup Water; cold
2 larges Carrots; shredded
11 ounces Mandarin oranges; drained
15½ ounce Crushed pineapple; undrained
½ cup Pecans; chopped
\N \N Lettuce
\N \N Carrot curls
\N \N Pecan halves

Dissolve gelatin in boiling water, and stir in cold water. Chill until partially set.

Fold in carrots, oranges, pineapple, and chopped pecans into thickened gelatin. Spoon into an oiled 2 quart mold; chill until set. Unmold on lettuce, and garnish with carrot curls and pecan halves.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.

Similar recipes