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Pineapple Carrot Salad Recipe
|Canned crushed pineapple||20 Ounce, drained (1 No.2 Can)|
|Finely grated carrots||1 Cup (16 tbs)|
|Lemon gelatin||3 Ounce (1 Package)|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
Calories 499 Calories from Fat 180
% Daily Value*
Total Fat 20 g30.7%
Saturated Fat 13.3 g66.3%
Trans Fat 0 g
Cholesterol 82.9 mg
Sodium 279.8 mg11.7%
Total Carbohydrates 74 g24.5%
Dietary Fiber 2.5 g10%
Sugars 69.9 g
Protein 3 g5.2%
Vitamin A 126.3% Vitamin C 9.5%
Calcium 4.6% Iron 0.66%
*Based on a 2000 Calorie diet
Heat to boiling.
Remove and stir in gelatin; stir until dissolved.
Add sugar, salt, and lemon juice.
Chill until slightly thickened.
Add pineapple and carrots.
Whip cream; fold into gelatin mixture.
Pour into mold or bowl; chill until firm.
Unmold onto lettuce leaves.
This is an attractive holiday salad.