Crunchy Carrot-Pineapple Salad Recipe
Ingredients
| Canned crushed pineapple | 8 1⁄2 Ounce | |
| Water | 1⁄2 Cup (8 tbs) | |
| Orange gelatin | 3 Ounce | |
| Miniature marshmallows | 1 Cup (16 tbs) | |
| Diced celery | 1⁄2 Cup (8 tbs) | |
| Shredded carrot | 1⁄2 Cup (8 tbs) | |
| Chopped nuts | 1⁄3 Cup (5.33 tbs) | |
| Frozen whipped topping | 1⁄2 Cup (8 tbs), thawed | |
| Mayonnaise/Salad dressing | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 238 Calories from Fat 127
% Daily Value*
Total Fat 15 g23%
Saturated Fat 2.3 g11.6%
Trans Fat 0 g
Cholesterol 9.8 mg3.3%
Sodium 123.4 mg5.1%
Total Carbohydrates 16 g5.3%
Dietary Fiber 1.1 g4.4%
Sugars 11.9 g
Protein 11 g21.8%
Vitamin A 32.2% Vitamin C 1.3%
Calcium 2% Iron 0.9%
*Based on a 2000 Calorie diet
Directions
Pour boiling mixture on gelatin in bowl; stir until gelatin is dissolved.
Chill until thickened slightly but not set.
Mix in remaining ingredients including pineapple; pour into 4-cup mold or 8 individual molds.
Chill until firm; cover.
(Can be served immediately.)
5 minutes before serving, unmold Crunchy Carrot-Pineapple Salad and garnish with salad greens.
Note: This recipe can be doubled.
Chef
