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05-31-2007, 01:37 PM
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Lemon Jello Salad
Lemon Jello Salad
1 - 4 serving pkg of sugarfree lemon jello 1 - 15 ounce can of crushed pineapple, well drained - reserve the juice. 1 -1 1/2 cups shredded carrots 1/2 - 3/4 cups chopped celery. Disolve jello in 1 cup boiling water. Add reserved juice + ice cubes to make 1 cup. Let jello thicken 1 - 1 1/2 hours, add pineapple, carrots & celery. Mix well. Allow to set several hours. This is a great side dish for poultry and fish, or just as a snack.     
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