Golden Salad Recipe
Ingredients
| 1 envelope plain gelatin | ||
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Pineapple juice | 3/4 Cup (16 tbs), frozen | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Vinegar | 1/4 Cup (16 tbs) | |
| 1 cup diced canned pineapple well drained | ||
| 1/2 cup orange sections cut up and drained | ||
| 1/2 cup coarsely grated raw carrots | ||
| Nuts | 1/3 Cup (16 tbs), chopped | |
Directions
1.
Mix the gelatin, sugar, and salt in a small saucepan.
Add the pineapple juice.
(If you use fresh or frozen juice, not canned, boil 2 minutes before measuring.) Put the saucepan over low heat and stir constantly until the gelatin is dissolved.
Remove and stir in the orange juice and vinegar.
Chill to the consistency of raw egg white.
2.
Fold in the pineapple, oranges, carrots, and nuts, and pour into a mold rinsed out with cold water.
Chill until firm.
3.
Unmold on a chilled platter and surround with torn-up salad greens.
Serve with mayonnaise.
Mix the gelatin, sugar, and salt in a small saucepan.
Add the pineapple juice.
(If you use fresh or frozen juice, not canned, boil 2 minutes before measuring.) Put the saucepan over low heat and stir constantly until the gelatin is dissolved.
Remove and stir in the orange juice and vinegar.
Chill to the consistency of raw egg white.
2.
Fold in the pineapple, oranges, carrots, and nuts, and pour into a mold rinsed out with cold water.
Chill until firm.
3.
Unmold on a chilled platter and surround with torn-up salad greens.
Serve with mayonnaise.
Chef
