50+ Friends Club Cookbook
Salads and Dressings
Return to
Cookbook Index
|
Chapter Index
Carrot Cucumber Salad
From the Kitchen of:
Pat K
2
pkgs (3 oz ea. or 1 pkg-6 oz)
Jello lemon flavor gelatin
1/2
teaspoon
Salt
2
cups
Boiling water
1 1/2
cups
Water
1
Tbs
Vinegar
1/2
cup
Shredded carrot
1/2
cup
Shredded cucumber, well drained
1/4
cup
Diced pimento
1
Tbs
Grated onion
Dissolve gelatin and salt in boiling water.
Add cold water and vinegar; chill until thickened.
Fold in vegetables and pour into 4 cup mold.
Chill until firm, about 3 hours. Unmold.
Garnish with crisp salad greens, if desired.
Makes 4 cups or 8 servings.