Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :4:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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3 ounces lemon gelatin [84 ml]
3/4 teaspoon salt
1 dash cayenne pepper
1 tablespoon vinegar
1 1/2 cups crushed pineapple -- drained [336 g]
1 cup carrots -- shredded [227 g]
1/3 cup pecans -- chopped [37 g]
lettuce
1. Dissolve gelatin in 1 cup boiling water. Add 1 cup cold water,
salt, cayenne and a scant tablespoon of vinegar. Refrigerate until
partially set.
2. Add crushed pineapple which has been well-drained, grated carrots
and chopped pecans. Blend well.
3. Refrigerate at least 3 hours until firmly set. Cut into squares
and serve on lettuce leaves.
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Serving Ideas : A tangy salad to serve with roast turkey or chicken.
NOTES : This is a recipe from Helen Jolly. She says this salad has a
wonderfully different tang to it.
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