Orange-carrot salad
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Orange-flavored gelatin; 6oz |
| 2 | cups | Water; boiling |
| 1½ | cup | Water; cold |
| 2 | larges | Carrots; shredded |
| 11 | ounces | Mandarin oranges; drained |
| 15½ | ounce | Crushed pineapple; undrained |
| ½ | cup | Pecans; chopped |
| Lettuce | ||
| Carrot curls | ||
| Pecan halves | ||
Directions
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.
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