Lime, Pineapple and Carrot Salad

Lime, Pineapple and Carrot Salad

For a refreshing and soothing finish to a spicy meal, serve this blend of fresh fruit with lime flavored gelatin.

Prep Time



Total Time






cup boiling water
package (3 ounces) lime- or lemon-flavored gelatin
cup cold water
can (8 ounces) crushed pineapple, undrained
cup shredded carrot
Mayonnaise or whipped cream, if desired
  1. Pour boiling water on gelatin in medium bowl; stir until gelatin is dissolved. Stir in cold water and pineapple. Refrigerate about 45 minutes or until thickened but not set.
  2. Lightly brush six 1/2-cup salad molds with vegetable oil. Stir carrot into thickened gelatin; pour into molds. Refrigerate about 4 hours or until firm.
  3. To unmold salads, dip molds into hot water for 10 seconds. Place salad plate upside down onto each mold; turn plate and mold over, then remove mold. Top salads with mayonnaise.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Simple Substitution
This recipe can be made with any fruit or vegetable combination. Try 1 cup fruit cocktail in place of the pineapple and 1/2 cup chopped celery or green bell pepper instead of the carrot.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 80
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 40mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 1g,
  • Protein 1g;
*Percent Daily Values are based on a 2,000 calorie diet.