PINEAPPLE-CARROT CONGEALED SALAD

Prep Time: 1 Hour
Yields: 6 Servings

Comment:
As unappetizing as it might sound to folks who are unaccustomed to the word, “congealed” is a common term in Louisiana. It is a molded salad of flavored gelatin with other ingredients added, like pieces of fruit or vegetables, nuts, cottage cheese, or marshmallows. This is a common recipe among Cajun families. One caution: Children might not eat much of any other food if this salad is on the table.

Ingredients:
1 (20-ounce) can crushed pineapple
¾ cup grated carrots
1 (4-ounce) envelope lime gelatin
1¾ cup cold water
⅓ cup sugar
¼ cup lemon juice
¼ tsp salt
¾ cup chopped celery
2 tbsps mayonnaise
lettuce leaves for garnish

Method:
In a 2-quart saucepot, combine gelatin and water, stirring until dissolved. Add sugar, lemon juice and salt. Bring mixture to a rolling boil and reduce to simmer. Stir constantly 3–5 minutes or until gelatin is thoroughly dissolved and clear. Remove from heat. Blend in pineapple with juice, carrots and celery. Allow to cool to room temperature. Whisk in mayonnaise. Pour mixture into a decorative mold, cover with plastic wrap and refrigerate until firm. To serve, unmold congealed salad onto a platter garnished with colored lettuce.