Carrot Pineapple Salad

This is a great new recipe and an interesting one to boot. Try it. The texture of the carrot pineapple jello with is a nice new one.

Ingredients -

1 Cup Boiling Water
1 Package Jello (4 serving-size)
1/2 Cup Cold Water
1/8 Teaspoon Salt
1 Can Crushed Pineapple In Syrup (8 1/4 ounces, un-drained)
1 Cup Shredded Carrot (1 medium)
Salad greens (if desired )

Preparation:

1. In a large glass or plastic bowl empty the jello into it.

2. Pour boiling water into the bowl and stir until the jello is dissolved.

3. Stir in the cold water, salt and pineapple.

4. Refrigerate 20 to 40 minutes until the consistency is like unbeaten egg whites.

5. Stir in the shredded carrot.

6. Pour the mixture into a 3-cup mold or 6 individual molds.

7. Refrigerate about 3 hours or until firm.

8. Unmold.

9. Garnish with salad greens.

Cooking Tip

Jello Flavors

I know we are using carrots in the recipe and your first thought would be to buy orange flavored jello but it really doesn’t matter. All the flavors are really tasty. My favorite is lime. I love the contrast.

Cooking Tip

Muffin Tins

If you want to do the individual molds but don’t actually own molds, use muffin tins. It works like a charm and you don’t have to run out and spend more money.