Pineapple pecan gelatin salad recipe

Gelatin salads fall into two categories: tasty or strange. This one is tasty because it has good ingredients and keeps it simple without trying to overwhelm the palate with too many flavors.

About the only tricky part in making this salad is catching the gelatin before it is entirely set up so you can add the rest of the ingredients. Except for monitoring the setting phase, this salad is an easy side dish to prepare ahead of time for a nice dinner or to take to a potluck.

Recipe ingredients:

1 cup pineapple juice - minus 2 Tablespoons

1 cup boiling water - minus 2 Tablespoons

1 package lemon gelatin

2 cups grated carrots

1 cup drained, crushed canned pineapple

1/2 cup chopped pecans

Lettuce leaves

When preparing this recipe you can likely get the 1 cup of pineapple juice from draining the can of crushed pineapple. To make the gelatin, get the 1 cup minus 2 Tablespoons of water boiling, add the pineapple juice and bring back to a boil. Then pour onto the gelatin in medium bowl and stir until completely dissolved. Place the gelatin in the refrigerator to chill. When it is almost set, which will take a couple hours, stir in the carrots, pineapple, and pecans. Rinse a 1-1/2 quart gelatin mold and pack the salad into it. Chill until firm. To serve, slip the salad out of the mold onto a plate of lettuce leaves.

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