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Salad
USA Regional and Ethnic

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Golden Gelatin Salad

By: Mrs. Daniel Leaman

"This was one of my favorite salads that my grandmother made about 40 years ago. I always looked forward to going to her house because her food was so good. I make this often in the fall. The color and flavor seem to blend in with the season. -Mrs. Daniel Leaman, Lancaster, Pennsylvania"

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Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 (.25 ounce) envelope unflavored gelatin
1/4 cup cold water
1 (20 ounce) can crushed pineapple
1/4 cup sugar
1/4 teaspoon salt
1/2 cup orange juice
1/4 cup vinegar
1 cup grated carrots

Directions

In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Drain pineapple, reserving 1 cup juice (discard remaining juice or save for another use). Set the pineapple aside.
In a saucepan, bring reserved juice to a boil. Remove from the heart. Stir in sugar, salt and gelatin mixture until dissolved. Add orange juice and vinegar. Refrigerate for 2 hours or until partially set. Fold in the carrots and pineapple. Transfer to a 4-cup mold coated with nonstick cooking spray. Refrigerate until firm. Unmold onto a serving platter.

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