Orange-carrot Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables | Fruits, Salads, Vegetables | 12 | Servings | |
INGREDIENTS
| 1 | Orange-flavored gelatin, 6oz | |
| 2 | c | Water, boiling |
| 1 1/2 | c | Water, cold |
| 2 | Carrots, shredded | |
| 11 | oz | Mandarin oranges, drained |
| 15 1/2 | oz | Crushed pineapple, undrained |
| 1/2 | c | Pecans, chopped |
| Lettuce | ||
| Carrot curls | ||
| Pecan halves |
INSTRUCTIONS
Dissolve gelatin in boiling water, and stir in cold water. Chill until partially set. Fold in carrots, oranges, pineapple, and chopped pecans into thickened gelatin. Spoon into an oiled 2 quart mold; chill until set. Unmold on lettuce, and garnish with carrot curls and pecan halves. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.
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Nutrition (calculated from recipe ingredients)
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Calories: 69
Calories From Fat: 28
Total Fat: 3.3g
Cholesterol: 0mg
Sodium: 11.6mg
Potassium: 143.1mg
Carbohydrates: 10.2g
Fiber: 1.3g
Sugar: 8.4g
Protein: <1g