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BellaOnline's Home Cooking Editor

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Sunshine Salad

Guest Author - Sandy Moyer


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.


Pfaltzgraff's basket-weave dinnerware for spring
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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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