Recipe for cooking sunshine salad

Super Salad Recipes :: Large Yield Salads

Sunshine Salad

4 (6 oz.) pkg.s lemon gelatin
4 C. boiling water
2 to 3 Tbsp. lemon juice
4 C. cold water
3 (20 oz.) cans crushed pineapple
1 lb. carrots, shredded

In a lrg. bowl Mix together the gelatin mix with the boiling water. Stir it for several min. to completely dissolve the gelatin.

Add the lemon juice and cold water. Stir in the pineapple with its juice and the shredded carrots.

Rinse two 11 x 15-in. pans with cold water. Divide the mixture evenly between the pans. Chill overnight.

Cut into squares and serve.

Makes approximately 96 servings.