- 1 no. 2 can Crushed Pineapple
- 1 package Lemon Gelatin
- 1/2 C. Sugar
- 1/2 tsp. Salt
- 2 tbsp. Lemon Juice
- 1 C. Finely Grated Carrots
Drain pineapple. Add enough water to drained juice to make 1 1/2 cups. Heat liquid to boiling. Add lemon gelatin, stirring until dissolved. Add sugar, salt, and lemon juice. Chill until slightly thickened. Add pineapple and carrots. Pout into 8 inch ring mold (1 1/2 quart). Chill until firm.
For easy unfolding, make salad a day ahead of serving it so that it will be thoroughly set.
This recipe typically calls for 1 1/2 cups of whipped cream folded into the gelatin, but grandma never put cream in her carrot salad.