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Sunshine Salad


Sunshine Salad

  • 1 (3 oz.) pkg. lemon or orange gelatin
  • 1 (20 oz.) can crushed pineapple
  • 1 cup hot water
  • 1 cup pineapple juice
  • 1/2 cup grated raw carrots
  • 1/2 cup finely chopped pecans

Preparation -
Drain the crushed pineapple and reserve the juice. Add water to the juice if needed to make 1 cup. Dissolve the gelatin in hot water. Add the pineapple juice or a pineapple juice/water mixture. Chill until slightly thickened. Stir in the grated carrots, pineapple and nuts. Chill until firm.


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Content copyright © 2013 by Sandy Moyer. All rights reserved.
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