SUNSHINE NUT CONGEALED SALAD
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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- 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 !!
1Empty gelatin into medium sized bowl, stir in the 2 cups of boiling water. Stir until gelatin is disolved.
2Stir in one cup of ice water (8 oz), the crushed pineapple with its juice, put pinch of salt in lemon juice; add it also.
3Chill until gelatin begins to thicken. Gently fold in shredded carrots until well blended.
4Pour 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.)