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CARROT - PINEAPPLE SALAD | |
1 c. boiling water 3 oz. pkg. orange Jello 1/2 c. cold water 1/8 tsp. salt 1 can crushed pineapple in syrup, undrained (8 oz.) 1 c. shredded carrots Pour boiling water on Jello. Stir until Jello is dissolved. Stir in cold water, salt and pineapple. Refrigerate until slightly thickened. Stir in carrots. Pour into glass bowl or 3 cup mold. Refrigerate until firm. Garnish with salad greens if desired. |
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