Tuesday, August 5, 2014

Recipe Of The Week: Pineapple Carrot Salad

Pineapple Carrot Salad
3 ounces package of lemon gelatin
1 cup of boiling water
10 1/2 ounce can of crushed pineapple, drained
1 cup of pineapple juice
1 1/2 cup of grated carrots
1/2 cup of nuts
Dissolve gelatin in ho water.  Drain juice from crushed pineapple (add water if needed).  Add pineapple juice to gelatin.  Chill.  When mixture begins to thicken add pineapple, carrots, and nuts.  Pour into 1 quart mold or bowl.  Serve on lettuce with mayonnaise if desired.

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