Saturday, July 19

Carrot & Pineapple Salad

Mmmmm....nothin says "salad" more than vegetables trapped in Jello. This is a little different twist on the Carrot & Pineapple Salad that one usually finds on the salad bars of buffet restaurants. The secret? Shhh - you use lemon Jello instead of orange Jello! Brilliant!

Recipe # 2 in the July Jello Jigtacular! Collect them all!

2 c. carrots (grated)
1 c. crushed pineapple (drained)
1 pkg. lemon Jello
1/4 tsp. salt
1 tbsp. lemon juice

How to:
Dissolve Jello in 1 c. hot water and 1 c. cold water. (I use my pineapple juice as part of my cold water.) (How very resourceful of you, Ms. Janet Leckness of Immanuel Lutheran Church!) Add salt and lemon juice. Stir in carrots and pineapple. Pour in molds and chill. (Eh? What if you don't have individual Jello molds? What do you pour it into then? Oh, down the drain? Good idea.) Turn out on lettuce leaves and top with mayonnaise and nuts, if desired. (Oh dear. Mayonnaise on Jello? Excuse me folks, I need to use the bathr-)

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