SUNSHINE NUT CONGEALED SALAD

Jewel Hall

By
@0124

I love congealed salads but I have to be so careful because I am allergic to red food dye. No Red Velvet Cake for me !
This is an old recipe but it's so colorful and healthy. I like a slice for a bed time snack (already had 3) LOL. Not only is it tasty it is an Autumn delightful center piece. Enjoy !!
I will post some other "NOT RED" congealed salad recipes incase there are others allergic to red food dye. It makes me look like I'm on strong steroids.


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Comments:

Serves:

16

Prep:

30 Min

Cook:

10 Min

Ingredients

6 oz
lemon gelatin
2 c
boiling water
1 c
ice water
9 oz
can crushed pineapple
1 tsp
lemon juice
2 c
fine grated, sweet, fresh carrotts ( i like mine fine shredded in my food processor)
2/3 c
toasted pecans( to toast: put into a small baking dish in a 250 degree oven for about 10 minutes, stir after 5 minutes, cool before adding to recipe)
1 pinch
****salt *** add it to lemon juice !!

Directions Step-By-Step

1
Empty gelatin into medium sized bowl, stir in the 2 cups of boiling water. Stir until gelatin is disolved.
2
Stir in one cup of ice water (8 oz), the crushed pineapple with its juice, put pinch of salt in lemon juice; add it also.
3
Chill until gelatin begins to thicken. Gently fold in shredded carrots until well blended.
4
Pour into a 13x9x2 glass dish (or a little smaller for thicker squares). Can stir pecans in and put into a mold.) and sprinkle toasted pecans over top.
Chill in refrigerator several hours until set, cut into squares to serve. (If you used a mold, after salad is chilled firm, gently hold mold so bottom is in hot water for 3-4 minutes, remove..put plate on top and invert mold, it will slide onto plate.)

About this Recipe

Course/Dish: Gelatin Salads
Other Tag: Healthy