sunshine nut congealed salad
(1 rating)
I love congealed salads but I have to be so careful because I am allergic to red food dye. No Red Velvet Cake for me ! This is an old recipe but it's so colorful and healthy. I like a slice for a bed time snack (already had 3) LOL. Not only is it tasty it is an Autumn delightful center piece. Enjoy !! I will post some other "NOT RED" congealed salad recipes incase there are others allergic to red food dye. It makes me look like I'm on strong steroids.
(1 rating)
yield
16 serving(s)
prep time
30 Min
cook time
10 Min
Ingredients For sunshine nut congealed salad
-
6 ozlemon gelatin
-
2 cboiling water
-
1 cice water
-
9 ozcan crushed pineapple
-
1 tsplemon juice
-
2 cfine grated, sweet, fresh carrotts ( i like mine fine shredded in my food processor)
-
2/3 ctoasted pecans( to toast: put into a small baking dish in a 250 degree oven for about 10 minutes, stir after 5 minutes, cool before adding to recipe)
-
1 pinch****salt *** add it to lemon juice !!
How To Make sunshine nut congealed salad
-
1Empty gelatin into medium sized bowl, stir in the 2 cups of boiling water. Stir until gelatin is disolved.
-
2Stir in one cup of ice water (8 oz), the crushed pineapple with its juice, put pinch of salt in lemon juice; add it also.
-
3Chill until gelatin begins to thicken. Gently fold in shredded carrots until well blended.
-
4Pour into a 13x9x2 glass dish (or a little smaller for thicker squares). Can stir pecans in and put into a mold.) and sprinkle toasted pecans over top. Chill in refrigerator several hours until set, cut into squares to serve. (If you used a mold, after salad is chilled firm, gently hold mold so bottom is in hot water for 3-4 minutes, remove..put plate on top and invert mold, it will slide onto plate.)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT