Sunshine Salad

 

Salad

Sunshine Salad

Do not use fresh pineapple in this recipe; it will prevent the gelatin from setting.

2 (3-ounce) packages lemon flavored gelatin

2 cups boiling water

1 cup ice water

1 (8-ounce) can crushed pineapple with juice

1 teaspoon lemon juice

Pinch salt

2 cups grated carrots

Empty gelatin into a small mixing bowl. Stir in boiling water thoroughly until the gelatin dissolves.

Stir in 1 cup ice water, the pineapple with its juice, lemon juice and salt. Refrigerate until gelatin begins to thicken, then gently fold in the grated carrots.

Pour mixture into an 11-by-7-inch pan or mold of choice. Refrigerate several hours until firm. Cut into squares or dip the bottom of the mold in hot water and invert onto a serving platter, shaking firmly to release the gelatin. Makes 10 to 12 servings.

Per serving: (10 servings): 88 calories (1 percent from fat), 0 g fat (0g saturated, 0 g monounsaturated), 0 mg cholesterol, 1.6g protein, 21 g carbohydrates, .8 g fiber, 95 mg sodium.

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