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Grandma's Carrot Celery Pecan Jell-O® Salad


"This sounds quirky, but Grandma used to make it when I was little and it is really good. The celery and pecans give it texture."
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3 h 5 m servings 230 cals
Original recipe yields 4 servings

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  • Prep

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  1. Spray a 3-cup gelatin mold with cooking spray.
  2. Dissolve orange gelatin in boiling water in a bowl; stir in cold water, salt, and reserved pineapple juice. Chill until partially thickened, about 45 minutes. Mix carrots, celery, pecans, and pineapple into gelatin and pour into prepared gelatin mold. Refrigerate until firm, at least 2 more hours. Invert mold onto serving platter to release gelatin salad.

Nutrition Facts

Per Serving: 230 calories; 10.1 g fat; 34.7 g carbohydrates; 4 g protein; 0 mg cholesterol; 206 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Tasty. I used less grated carrots and substituted diced apple for some of the celery since hubby isn't as crazy about celery as I am. Nice cool dish for this hot weather. I would like to try...