Carrot-Pineapple Salad

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

Yield: 7 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 103
  • Calories from fat: 3%
  • Fat: 0.4g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.2g
  • Carbohydrate: 24.3g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 10mg
  • Calcium: 0.0mg


  • 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. 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. 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.
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