Congealed Carrot, Celery, Pineapple, and Cheddar Cheese Salad
Try adding this healthy, congealed salad to holiday meals. It adds a light touch to a chili supper.
2 (three ounce) packages of low calorie, lemon-flavored gelatin (I’ve also substituted orange gelatin, although I like the salad better when it contains lemon-flavored gelatin.)
2 cups boiling water
one (No. 2) can crushed pineapple, drained
one cup grated carrots
one cup shredded Cheddar cheese
3/4 cup chopped celery
Dissolve gelatin in boiling water. Drain pineapple; add enough water to the liquid drained from the pineapple to make two cups of liquid to stir into the gelatin. Pour into a casserole dish and refrigerate until partially congealed and then stir in the pineapple, carrots, cheese, and celery. Chill until firm.
This salad adds just the right light touch to an autumn or winter meal. I’ve always received rave reviews whenever I’ve served it.
