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Carrot Pineapple Salad Recipe
|Gelatin||6 Ounce (Two 3 Ounce Package, Lemon Flavored Gelatin)|
|Boiling water||2 Cup (32 tbs)|
|Crushed pineapple||1 Can (10 oz), drained (Reserve Liquid)|
|Grated carrots||1 Cup (16 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Chopped pecans||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1818 Calories from Fat 843
% Daily Value*
Total Fat 98 g151.4%
Saturated Fat 29.6 g148.1%
Trans Fat 0 g
Cholesterol 121.1 mg
Sodium 1150.9 mg48%
Total Carbohydrates 66 g22.1%
Dietary Fiber 13.5 g54.1%
Sugars 47.6 g
Protein 181 g362.5%
Vitamin A 33.2% Vitamin C 51.6%
Calcium 97.5% Iron 22.5%
*Based on a 2000 Calorie diet
Add enough water to pineapple liquid to make 2 cups and stir into gelatin.
Refrigerate until partially congealed; stir in pineapple, carrots, cheese, and pecans.
Pour into a 2 1/2 quart mold or individual molds.
Chill until firm.