Raw Carrots & Pineapple Salad

Ingredients

• 3 medium carrots
• 1 small can crushed pineapple
• 1 package lemon jello
• 1 tsp. salt
• 1 tsp. vinegar

Method

1. 1

   Add to the jello, which has been dissolved in 1 pint boiling water and pineapple juice, salt, and vinegar.

2. 2

   When liquid has cooled, add grated carrots and pineapple.

3. 3

   Allow to jell and chill in molds.

4. 4

   Arrange on lettuce leaf and dress with mayonnaise.

5. 5

   Will serve six.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 7. The excerpt below is the record exactly as published.

1 package lemon jello 1 cup chopped celery 1 en]) boiling water 1 cup chopped cucumber 1 _> cup sugar 1 enp chopped pineapple Color with green fruit coloring a dainty green and mold. — Mrs. Fred Jarboe. Thursday Club Delicacies Salads and Salad Dressings Salad Macaroni a La San Diego 1 pkg. macaroni Red pimentos 3 tsp. vinegar \y2 cups chopped celery Salt and pepper 3 ozs. mayonnaise Boil macaroni, drain, run cold water over it. Add celery, pimentoes, vinegar, mayonnaise and seasonings. —Mrs. C. P. Butler. Raw Carrots & Pineapple Salad 3 medium carrots 1 small can crushed 1 package lemon pineapple jello 1 tsp. salt 1 tltsp. vinegar Add to the jello, which has been dissolved in 1 pint boil- ing water and pineapple juice, salt and vinegar. When liquid has cooled add grated carrots and pineapple. Allow to jell and chill in molds. Arrange on lettuce leaf and dress with mayonnaise. Will serve six. — Mrs. James Kerndon Hicks. Avocado Salad 1 medium avocado 1 pimento 3 medium tomatoes 2 tsp. salt 2 hard boiled eggs Peel and dice avocado, skin tomatoes and cut in small pieces. Dice eggs and cut pimento fine. Mix together and dress with mayonnaise which has been thinned, with Yi tsp. lemon juice and x/i tsp. vinegar.

Cook this with the app: pantry check, scaling, and the assistant.