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Recipe: Sunset Salad |
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 8 |
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Ingredients: 20 Ounce(s) Crushed Pineapple in Juice 2 Envelopes Unflavored Gelatin 1/4 Cup(s) Sugar 1/2 Teaspoon(s) Salt 1/2 Cup(s) Water 1 Cup(s) Orange Juice 1/4 Cup(s) Vinegar 1 1/2 Cup(s) Shredded Carrots 1 Cup(s) Dairy Sour Cream 1 Teaspoon(s) Orange Rind 2 Tablespoon(s) Honey |
Directions:
Drain pineapple, reserving both juice and pineapple. Mix gelatin, sugar, and salt in a small saucepan; stir in reserved juice from pineapple and 1/2 cup water. Heat slowly, stirring constantly, until gelatin is dissolved; stir in orange juice and vinegar; pour into a large bowl. Refrigerate until mixture is as thick as unbeaten egg white, about 1 hour. Stir carrots and reserved pineapple into thickened gelatin mixture. Pour into a 6-cup mold or 8X8X2 inch pan. Refrigerate about 4 hours, or until set. While gelatin mixture is thickening, combine sour cream, orange rind, and honey in a small bowl. Beat until smooth; chill. Serve salad with sour cram dressing.
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