sunshine nut congealed salad
(1 rating)
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.
►
(1 rating)
yield
16 serving(s)
prep time
30 Min
cook time
10 Min
Ingredients For sunshine nut congealed salad
-
6 ozlemon gelatin
-
2 cboiling water
-
1 cice water
-
9 ozcan crushed pineapple
-
1 tsplemon juice
-
2 cfine grated, sweet, fresh carrotts ( i like mine fine shredded in my food processor)
-
2/3 ctoasted 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 !!
How To Make sunshine nut congealed salad
-
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.)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT