| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
Lemon gelatin powder, * |
| 4 |
oz |
Crushed pineapple, canned; drained ** |
| 1 |
c |
Grated carrots, ** |
| 1/2 |
c |
Chopped walnuts, or pecans |
|
|
Lettuce Leaves, for serving |
|
|
Dollop of nonfat mayonnaise, for topping |
INSTRUCTIONS
OPTIONAL
* Lemon, Orange, Raspberry, Mixed fruit, or any flavor Jello works well. Do
as my Mother does, and use the flavor that best suits your table color
scheme!
:-)
** You may increase or decrease the amount of carrots, pineapple, and nuts
as you feel appropriate
Prepare the gelatin according to the package directions., but reduce the
amount of cold water by about 1/8 - 1/4, to accomodate the liquid from the
carrots and pineapple. (If they are not very moist, then do not reduce the
water. You may also use some or all of the liquid from the pineapple, if
you prefer.)
Pour the gelatin mixture into a square glass Pyrex casserole dish. Gently
stir in the grated carrots, crushed pineapple, and chopped nuts (if using).
Stir until well mixed. Place in refrigerator until set.
To serve, slice the gelatin salad into squares or rectangles and place on a
lettuce leaf. You may top with a dollop of nonfat mayonnaise for a more
finished look.
You may, of course, prepare this salad in any pretty gelatin mold that you
prefer. But making it in a square or rectangular Pyrex dish is as simple as
it gets.
Serves 9 - 12 as a side dish.
>From: Ellen C. Rakes <ellen@brakes.elekta.com>
Per serving: 37 Calories; less than one gram Fat (1% calories from fat); 1g
Protein; 9g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food Exchanges: 1/2
Other Carbohydrates
Recipe by: Coffin Family Posted to Digest eat-lf.v097.n171 by "Ellen C."
<ellen@elekta.com> on Jul 7, 97
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