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Golden Salad Recipe
|Plain gelatin||1 Tablespoon (1 Envelope)|
|Sugar||1⁄4 Cup (4 tbs)|
|Pineapple juice||3⁄4 Cup (12 tbs) (Canned, Fresh, Or Frozen)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Diced canned pineapple||1 Cup (16 tbs), well drained|
|Orange sections||1⁄2 Cup (8 tbs), cut up and drained|
|Grated raw carrots||1⁄2 Cup (8 tbs)|
|Chopped nuts||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 1156 Calories from Fat 243
% Daily Value*
Total Fat 26 g40.1%
Saturated Fat 4.3 g21.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 775.9 mg32.3%
Total Carbohydrates 210 g70.1%
Dietary Fiber 8.5 g33.9%
Sugars 172.6 g
Protein 25 g50.7%
Vitamin A 255.2% Vitamin C 196%
Calcium 13.7% Iron 6.3%
*Based on a 2000 Calorie diet
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.
Fold in the pineapple, oranges, carrots, and nuts, and pour into a mold rinsed out with cold water.
Chill until firm.
Unmold on a chilled platter and surround with torn-up salad greens.
Serve with mayonnaise.