Golden Gelatin Salad Recipe

5 1
Golden Gelatin Salad Recipe
Golden Gelatin Salad Recipe photo by Taste of Home
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Golden Gelatin Salad Recipe

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5 1
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 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

Directions

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

Nutritional Facts

1 each: 82 calories, 0 fat (0 saturated fat), 0 cholesterol, 81mg sodium, 20g carbohydrate (17g sugars, 1g fiber), 1g protein.

  • 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
  1. 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.
  2. 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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