Go Back
Orange Carrot Gelatin Salad
Melissa Hart

Orange Carrot Gelatin Salad

This sunny potluck side tastes mostly of orange and pineapple, with carrot adding crunch rather than vegetable seriousness. Drain the pineapple until it stops dripping, because extra juice is the usual reason gelatin salad slumps instead of slicing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 package 6 oz orange-flavored gelatin
  • 2 cups boiling water
  • 1 cup cold water
  • 1 can 20 oz crushed pineapple, thoroughly drained
  • 1 1/2 cups finely shredded carrots
  • 1/2 cup chopped pecans

Method
 

  1. Dissolve the gelatin completely in the boiling water, stirring for about 2 minutes.
  2. Stir in the cold water and refrigerate for 45 to 60 minutes, until the mixture has the thickness of unbeaten egg whites.
  3. Fold in the drained pineapple, shredded carrots and pecans until evenly suspended.
  4. Pour the mixture into a 2-quart serving dish and smooth the top.
  5. Refrigerate for at least 4 hours, until firm all the way through.
  6. Cut the cold salad into squares with a thin knife and serve straight from the dish.