Sunshine Salad


1 package (1-1/2 pounds) lemon gelatin (1-gallon size)
1 quart boiling water
2 to 3 tablespoons vinegar
1 quart cold water
3 cans (20 ounces each) crushed pineapple, with juice
1 pound carrots, grated


In a large bowl, combine the gelatin with the boiling water. Stir until thoroughly dissolved. Add the vinegar and cold water. Then add the pineapple and carrots. Rinse in cold water three or four glass 9-inch by 13-inch baking pans, depending on how far you want the recipe to stretch, and pour in the gelatin mixture. Chill for at least 4 hours, preferably overnight. Cut into squares to serve.


75 to 100 servings

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