Recipe: Honey Pineapple Carrot Salad

Honey Pineapple Carrot Salad

1 (20 ounces) can crushed pineapple
2 packages (3 ounces each) lemon gelatin
1/4 cup honey
2 tablespoons each lemon juice and orange juice concentrate, undiluted
1 cup grated carrots
1/2 pint whipping cream (or 1 1/2 cups defrosted frozen whipped topping)

Drain liquid from canned pineapple into measuring cup and add enough water to make 1 1/2 cups liquid. Pour liquid into pan and bring to a boil. Stir in gelatin until dissolved.

Remove from heat and blend in honey, lemon juice and orange juice concentrate. Pour into medium bowl and refrigerate until slightly thickened, 20 to 25 minutes.

Whip cream until soft peaks form. Blend gelatin, pineapple, carrots and whipped cream (or defrosted frozen whipped topping).

Pour into a 9x9-inch pan and refrigerate until firm.

Makes 12 servings
Award-winning salad recipe from Chippewa-Eau Claire County Beekeepers, Wisconsin
Source: Pure Michigan Honey