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Add a photoServings: 2
Ingredients
- 1 pkg. lemon Jello
- 1 c. warm water
- 1 c. pineapple juice & water
- 1 tbsp. vinegar
- 1/2 teaspoon salt
- 1 c. grated carrots
- 1 (#2) can crushed pineapple, liquid removed (save juice)
- 1/2 c. minced pecans
Directions
- Dissolve Jello in warm water. To the pineapple juice, add in sufficient water to make 1 c.; then add in vinegar and salt. Add in the pineapple mix to the Jello and water. Refrigeratetill slightly thickened. Fold carrots, nuts and pineapple into the Jello. Pour into Jello mold. Serve on lettuce. Garnish with mayonnaise.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 2 servings | |
| Calories 350 | |
| Calories from Fat 89 | 25% |
| Total Fat 10.66g | 13% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 821mg | 34% |
| Potassium 387mg | 11% |
| Total Carbs 61.31g | 16% |
| Dietary Fiber 3.0g | 10% |
| Sugars 51.97g | 35% |
| Protein 5.54g | 9% |
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