Grandma’s Carrot Salad

  • 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.

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