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Layered Pineapple-Carrot Salad Recipe
|Canned pineapple slices||8 1⁄4 Ounce, drained|
|Shredded carrot||1⁄4 Cup (4 tbs)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Orange gelatin||4 Ounce (One 4-Serving Size Jell-O Package)|
|Cold water||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 574 Calories from Fat 2
% Daily Value*
Total Fat 0.2 g0.31%
Saturated Fat 0.09 g0.47%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 282 mg11.8%
Total Carbohydrates 49 g16.4%
Dietary Fiber 3 g12.2%
Sugars 43.5 g
Protein 97 g194.9%
Vitamin A 126.3% Vitamin C 43.4%
Calcium 8.4% Iron 7.6%
*Based on a 2000 Calorie diet
Pour boiling water into blender.
Cover and blend at low speed until gelatin is completely dissolved, about 30 seconds.
Combine cold water and ice cubes to make 1 cup.
Add to gelatin and stir until ice is partially melted; then blend at high speed for 30 seconds.
Pour into pan.
Chill until firm, about 3 hours.
Salad layers as it chills.
Garnish with chicory and carrot curls, if desired.