This was one of my favorite salads that my grandmother made about 40 years ago. I always looked forward to going to her house because her food was so good. I make this often in the fall. The color and flavor seem to blend in with the season. -Mrs. Daniel Leaman, Lancaster, Pennsylvania
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 can (20 ounces) crushed pineapple
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup orange juice
- 1/4 cup vinegar
- 1 cup grated carrots
- In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Drain pineapple, reserving 1 cup juice (discard remaining juice or save for another use). Set the pineapple aside.
- In a saucepan, bring reserved juice to a boil. Remove from the heart. Stir in sugar, salt and gelatin mixture until dissolved. Add orange juice and vinegar. Refrigerate for 2 hours or until partially set. Fold in the carrots and pineapple. Transfer to a 4-cup mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter. Yield: 8 servings.
Originally published as Golden Gelatin Salad in Reminisce September/October 2000, p49
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