The first Jello salad on the menu is the Sunset Salad, it is made with lemon Jello, grated carrot and pineapple tidbits.
This recipe is adapted slightly from The Joys of Jell-O cookbook circa ~ 1967.
I have not followed the recipe to the letter in that I did not add pecans as optionally suggested because I think that they would be too dissimilar in texture to the Jello and unsettling to the soul. Also I did not investigate as to the volume of my mould, it just looked like it would fit.
Ingredients1 pkg Lemon or Orange-Pineapple Jell-O (3 oz. or 85 g)
1/2 tsp salt
1 1/2 cups boiling water
1 can crushed pineapple/ pineapple tidbits (8.75 oz 0r 258.8 ml or 1 cup + 1 1/2 Tbsp)
1 Tbsp lemon juice
1 cup coarsely grated carrots
DirectionsDissolve gelatin and salt in boiling water. Add undrained pineapple and lemon juice. Chill until very thick. Then add grated carrots. Pour into individual moulds or a 1- quart mould. Chill until firm. Unmould and garnish with additional pineapple if desired. Makes about 3 cups or 6 side salads.
The final mixture of ingredients was poured/scooped into a simple aluminum mould.
After leaving to set overnight, the gelatin was inverted onto a prepared plate and garnished with maraschino cherries and lemon slices.
The picture in the book suggests to me that there is more Jello than pineapple- carrot mix than what I experienced. My salad (pictured) was very full of carrot and pineapple with not a lot of jello matrix to spare. I think that I will experiment with either halving the pineapple-carrot mix or doubling the Jello and using a larger mould, to suite my own tastes.
All in all a tart salad that is refreshing and a nice addition to a hearty plate of food such as a Thanksgiving or Christmas dinner.