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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This was one of my favorite salads that my grandmother made about 40 years ago. I always looked forward to going to her house because her food was so good. I make this often in the fall. The color and flavor seem to blend in with the season. -Mrs. Daniel Leaman, Lancaster, Pennsylvania Ingredients:
1 envelope unflavored gelatin |
1/4 cup cold water |
1 can (20 ounces) crushed pineapple |
1/4 cup sugar |
1/4 teaspoon salt |
1/2 cup orange juice |
1/4 cup vinegar |
1 cup grated carrots |
Directions:
1. In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Drain pineapple, reserving 1 cup juice (discard remaining juice or save for another use). Set the pineapple aside.
2. In a saucepan, bring reserved juice to a boil. Remove from the heart. Stir in sugar, salt and gelatin mixture until dissolved. Add orange juice and vinegar. Refrigerate for 2 hours or until partially set. Fold in the carrots and pineapple. Transfer to a 4-cup mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter. Yield: 8 servings.
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