Carrot-Pineapple Salad Makes 6 servings, about 1/2 cup each 1 cup boiling water 1 package (4 serving-size) orange-flavored gelatin 1/2 cup cold water 1/8 teaspoon salt 1 can (8 1/4 ounces) crushed pineapple in syrup, undrained 1 cup shredded carrot (1 medium) Salad greens, if desired Pour boiling water on gelatin in medium glass or plastic bowl; stir until gelatin is dissolved. Stir in cold water, salt and pineapple. Refrigerate 20 to 40 minutes until the consistency of unbeaten egg whites. Stir in carrot. Pour into 3-cup mold or 6 individual molds. Refrigerate about 3 hours or until firm; unmold. Garnish with salad greens. 1 Serving: Calories 75 (Calories from Fat 0g); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 85mg; Carbohydrate 19g (Dietary Fiber 1g); Protein 1g
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