Sunset Salad
A vintage favorite from the “Joys of Jell-O,” Sunset Salad is an attractive, always-popular molded salad of grated carrots and crushed pineapple. This refreshing congealed salad combines lemon or orange-pineapple gelatin with pineapple, fresh lemon juice, coarsely grated carrots, and optional chopped pecans for a pleasant balance of sweet, tart, and crunchy texture.
Ingredients
- 1 3-oz pkg Jell-O Lemon or Orange-Pineapple Gelatin
- 1/2 teaspoon salt
- 1 1/2 cups boiling water
- 1 8 3/4 oz can crushed pineapple or pineapple tidbits, undrained
- 1 tablespoon lemon juice
- 1 cup coarsely grated carrots
- 1/3 cup chopped pecans optional
Method
-
Stir the gelatin and salt into the boiling water until fully dissolved.
-
Add the undrained crushed pineapple and the lemon juice, stirring to combine.
-
Refrigerate the mixture until it is very thick but not fully set.
-
Gently fold in the grated carrots and chopped pecans, distributing them evenly.
-
Pour the mixture into individual molds or a single 1-quart mold.
-
Chill until the salad is firm, then unmold onto a serving plate.
-
If desired, garnish with additional pineapple before serving.
-
Makes about 3 cups, enough for roughly six side salad portions.
Kitchen Helper 2
Salad Mold 1
Salad Mold 2
Salad Mold 3
Course Salad
Cuisine American
Keyword Congealed Salad, Jell-O, Lemon, Orange, Pineapple