This is one of my aunt Nancy’s favorite summer salad recipes, and I have to say it is now one of mine!
She made this molded lime jello salad for a recent family get together and it disappeared very, very quickly.
It’s just a bit sweet from the jello but the carrots offset it enough that it doesn’t seem like it should be the dessert.
When the weather gets warm it’s time for something cool and I think this salad will make it to a lot of meals.
This carrot and jello salad recipe isn’t just a summer salad though. It works beautifully for any buffet table or family dinner. It’s a great lunch or brunch recipe with a few other salads.
The ingredients may sound odd together but I encourage you to try it. I thought it would be horrible, but it’s exactly the opposite. It’s really lovely and delicious!
Note that the image above shows a double recipe. 1 lot of the recipe makes 4 servings.
Favorite Summer Salad Recipes:Lime and Carrot Jello Salad
Ingredients
- 3 ounces lime jello, 1 box
- 1 cup boiling water
- 3/4 cup sour cream
- 1 tablespoon lime juice, or lemon juice
- 1 1/2 cups carrots, grated
Instructions
- Stir jelly powder in boiling water until dissolved. Whisk in sour cream and juice.Stir in 1 1/2 cups grated carrot. Turn into an oiled 4 cup mold.
- Refrigerate at least until firm, about 2 hours. If possible, stir about 1/2 hour into the chilling, to mix the carrots through the jello.
- Serves 4 people but can easily be multiplied to serve more.
Nutrition
Tips:
- If you are feeding a group, multiply everything by 5 and it will fill a standard bundt pan. The bundt pan molds it into a beautiful shape too.
- Use sugar free jelly powder and light sour cream to cut the calories if you wish, but cut down on the amount of water by just a tiny bit.
- Try different combinations. For example, lemon jello might taste wonderful with well drained pineapple pieces. Cherry jello with pieces of fresh cherries?
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What are your favorite summer salad recipes? You will find mine here.
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