Orange-carrot salad
Yield: 12 Servings
Ingredients:
- 1 pk Orange-flavored gelatin; 6oz
- 2 c Water; boiling
- 1 1/2 c Water; cold
- 2 lg Carrots; shredded
- 11 oz Mandarin oranges; drained
- 15 1/2 oz Crushed pineapple; undrained
- 1/2 c Pecans; chopped
Instructions:
Lettuce Carrot curls Pecan halves Dissolve gelatin in boiling water and stir in cold water. Chill until partially set. Fold in carrots oranges pineapple and chopped pecans into thickened gelatin. Spoon into an oiled 2 quart mold; chill until set. Unmold on lettuce and garnish with carrot curls and pecan halves. SOURCE: Southern Living Magazine sometime in 1980. Typed for you by Nancy Coleman.
