Sunset
Salad
By Karen Gallo
2 pkg jello – orange, lemon, or lime
1/2 tsp salt
3 cups boiling water
1 (13 1/2 oz) can crushed pineapple
1 1/2 cups grated carrots
dissolve jello and salt in boiling water. Add undrained
pineapple. Chill until thick, then fold in Carrots. Let set
overnight. (Chill jello and pineapple while grating
carrots.) Makes 4-5 cups.
Variation – use 20 oz can crushed pineapple and 2 cups carrots and 3
packages of jello, and 4 1/2 cups of water. Makes 6-7 cups
