Pineapple Carrot Salad
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For that afternoon luncheon on the porch, don't forget this colorful salad that has "grate" taste appeal!
What You'll Need:
- 1 (4-serving size) package lemon-flavored gelatin
- 1 cup boiling water
- 1 (20-ounce) can crushed pineapple, drained and 1 cup juice reserved (see Note)
- 1 teaspoon grated orange peel
- 1 cup grated carrot
What To Do:
In a large bowl, dissolve gelatin in boiling water. Add reserved pineapple juice and orange peel; mix well. Chill 8 to 10 minutes, or until slightly thickened. Stir in pineapple and carrot.
Cover and chill in bowl or pour into a gelatin mold and chill at least 4 hours, or until set. If using a mold, when ready to serve, dip bottom of mold in warm water for a few seconds, then invert quickly onto a serving plate larger than mold. Shake gently to loosen from mold.
Depending on the brand of crushed pineapple you use, the amount of juice may vary. If you have less than 1 cup, just add cold water to it to yield 1 cup.
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