Carrot-Pineapple Salad

Make Ahead. Colorful bits of pineapple, carrot, and golden raisins float throughout this tangy-sweet gelatin salad.


7 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 103
Caloriesfromfat 3 %
Fat 0.4 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.2 g
Carbohydrate 24.3 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 10 mg
Calcium 0.0 mg


1 envelope unflavored gelatin
1 cup cold water
1 (6-ounce) can frozen orange juice concentrate, thawed and undiluted
1/2 teaspoon grated orange rind
1 cup finely shredded carrot
1/2 cup golden raisins
1 (8-ounce) can crushed pineapple in juice, undrained
Cooking spray
7 green leaf lettuce leaves


1. Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 2 minutes. Stir in orange juice concentrate and rind. Chill until the consistency of unbeaten egg white.

2. Fold carrot, raisins, and pineapple into gelatin mixture. Spoon mixture evenly into 7 (1/2-cup) molds coated with cooking spray. Cover and chill until firm. Unmold onto individual lettuce-lined salad plates.