Carrot-Pineapple Salad

Ingredients

• 1 cup carrots shredded finely
• 1 envelope gelatin powder unflavored
• 0.5 cup golden raisins 
• 7 leaf lettuce leaves green
• 6 ounce orange juice concentrate frozen undiluted thawed canned
• 0.5 teaspoon orange rind grated
• 8 ounce pineapple in juice crushed undrained canned
• 1 cup water cold

Equipment

• sauce pan

Directions

1. Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 2 minutes. Stir in orange juice concentrate and rind. Chill until the consistency of unbeaten egg white.
2. Fold carrot, raisins, and pineapple into gelatin mixture. Spoon mixture evenly into 7 (1/2-cup) molds coated with cooking spray. Cover and chill until firm. Unmold onto individual lettuce-lined salad plates.