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Creamy Carrot-Nut Salad Recipe
|Orange gelatin||6 Ounce (1 Package)|
|Boiling water||2 Cup (32 tbs)|
|Commercial sour cream||8 Ounce|
|Canned crushed pineapple||15 1⁄4 Ounce (In Juice, Undrained)|
|Shredded carrots||2 Cup (32 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Calories 201 Calories from Fat 83
% Daily Value*
Total Fat 10 g14.8%
Saturated Fat 3.3 g16.6%
Trans Fat 0 g
Cholesterol 13.1 mg
Sodium 96.8 mg4%
Total Carbohydrates 13 g4.3%
Dietary Fiber 2.1 g8.4%
Sugars 9.9 g
Protein 18 g35.4%
Vitamin A 116% Vitamin C 4.3%
Calcium 5.7% Iron 3.1%
*Based on a 2000 Calorie diet
Stir in pineapple, carrots, pecans, and salt.
Spoon into a lightly oiled 6-cup mold or individual molds.
Cover and chill until firm.
Garnish with remaining ingredients, if desired.