Orange-Carrot Jello Salad
This retro recipe for Orange Carrot Jello Salad is just like your grandma made. It is cool, sweet and a bit crunchy. Perfect for summer BBQs and picnics.
Servings 20 servings
Calories 18kcal
Cost $5
Equipment
Ingredients
- 1 large box Orange Jello
- 1 cup boiling water
- ½ cup Ice water
- 2 large carrots shredded
- 1 15-ounce can crushed pineapple
Instructions
- Peel the carrot and grate it with either a box grater or a food processor.2 large carrots
- Open the can of pineapple. Do not drain it.1 15-ounce can crushed pineapple
- Boil one cup of water over high heat. Pour the gelatin mixture into a large bowl.1 cup boiling water, 1 large box Orange Jello
- Pour in the boiling water. Stir until the powder is dissolved.
- Add the ice water to the boiling gelatin mixture. Stir until the ice melts.½ cup Ice water
- Once the ice totally melts, add the grated carrots and the entire can of the canned pineapple.
Notes
How to Store Leftovers
Store leftover jello in airtight containers in the fridge. Do not freeze.
Serve this delicious, fresh salad for picnics, potlucks or even Easter.
Nutrition
Calories: 18kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 0.01g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.001g | Sodium: 23mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 601IU | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.02mg