My mother used to make this salad, and she served it on her pink "button and bow" Depression Glass plate, just like the one above. She'd add nuts to anything she could, so I recall walnuts in this salad.
The Salt Lake Tribune started all this. They have an annual haiku contest on the topic of jello. Since none of MY entries won, I thought I'd share some here.
On Grandma's pink glass platter
Nuts, pineapple, bliss.
And here is the recipe:
|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.
My mother would have been 88 today. I'm enjoying the memories.
Lorene Ethel Miller Craner