Carrot-Pineapple Gelatin Salad Recipe

4.5 1 2
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Carrot-Pineapple Gelatin Salad Recipe

Read Reviews
4.5 1 2
Publisher Photo
"My grandma frequently fixed the salad when she was asked to bring a dish to a family gathering," writes Sue Gronholz of Beaver Dam, Wisconsin. "Now I make it often since it's a favorite of our kids. It's a fun way for them to get a fruit and vegetable."
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 can (8 ounces) unsweetened crushed pineapple
  • 1 package (.3 ounce) sugar-free lemon gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 teaspoon white vinegar
  • 1/8 teaspoon salt
  • 2 medium carrots, grated

Directions

Drain pineapple, reserving 1/2 cup juice; set pineapple and juice aside. In a bowl, dissolve gelatin in boiling water. Stir in cold water, vinegar, salt and reserved juice. Chill until partially thickened, about 45 minutes. Stir in carrots and reserved pineapple. Pour into a 3-cup mold coated with cooking spray. Chill until firm. Unmold to serve. Yield: 4 servings.
Originally published as Carrot-Pineapple Gelatin Salad in Light & Tasty April/May 2002, p17

Nutritional Facts

1 cup: 59 calories, 0 fat (0 saturated fat), 0 cholesterol, 158mg sodium, 12g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fruit.

  • 1 can (8 ounces) unsweetened crushed pineapple
  • 1 package (.3 ounce) sugar-free lemon gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 teaspoon white vinegar
  • 1/8 teaspoon salt
  • 2 medium carrots, grated
  1. Drain pineapple, reserving 1/2 cup juice; set pineapple and juice aside. In a bowl, dissolve gelatin in boiling water. Stir in cold water, vinegar, salt and reserved juice. Chill until partially thickened, about 45 minutes. Stir in carrots and reserved pineapple. Pour into a 3-cup mold coated with cooking spray. Chill until firm. Unmold to serve. Yield: 4 servings.
Originally published as Carrot-Pineapple Gelatin Salad in Light & Tasty April/May 2002, p17

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Kaffaroni User ID: 5915192 103027
Reviewed Sep. 26, 2011

"Our family always made it with regular orange jello and called it Sunshine salad. Delicious either way."

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