Wednesday, June 12, 2013

#2796 - Sunshine Salad

(by Shirley McNevich)

1 - 6oz. box lime Jell-O
1 - 20oz. can Dole crushed pineapple (drained but save the juice)
2 cups boiling water
1 carrot (grated)
1 cup grated cabbage
1/2 cup finely chopped celery

In a bowl add Jell-O and boiling water--stir until dissolved. In a measuring cup add the saved pineapple juice and add enough cold water for a total of 2 cups of liquid. Add the pineapple juice/water mixture to the hot Jell-O mixture--stir well. Cool mixture to room temperature, then refrigerate until it starts to gel. Remove from refrigerator, add crushed pineapple, grated carrots, grated cabbage and chopped celery--stir to mix. Pour the mixture into a 9 x 13 glass baking dish. Refrigerate overnight.

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