Creamy Carrot-Nut Salad Recipe

Summary

Servings9Cuisine
CourseMethod

Ingredients

 Orange gelatin6 Ounce (1 Package)
 Boiling water2 Cup (32 tbs)
 Commercial sour cream8 Ounce
 Canned crushed pineapple15 1⁄4 Ounce (In Juice, Undrained)
 Shredded carrots2 Cup (32 tbs)
 Chopped pecans1⁄2 Cup (8 tbs)
 Salt1 Dash
 Mint/Lettuce leaves4

Nutrition Facts

Serving size

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

Directions

Dissolve gelatin in boiling water, add sour cream, and stir until well blended.
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.
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