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    Congealed Carrot Salad

    List of Ingredients




    1 (3-ounce) package orange Jell-O
    1 cup boiling water
    1 cup cold water
    1½ cups scraped, finely shredded carrots
    1 (8 ounce) can crushed pineapple, drained
    2/3 cup chopped pecans
    ½ cup flaked coconut
    1/3 cup chopped celery
    Leaf lettuce
    Carrot curls and celery leaves (optional)

    Recipe



    1. Dissolve Jell-O in boiling water in a large bowl. Add cold water, and chill until the consistency of unbeaten egg white. Stir in shredded carrot and next 4 ingredients.
    2. Pour mixture into a lightly oiled 4-cup mold or 6 individual molds; chill until firm. Unmold salad onto a lettuce lined serving plate. If desired, garnish with carrot curls and celery leaves.
    From Southern Living “Five Star Recipe Collection”, 1991

    Yield: 6 servings

 

 

 

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