Orange-Carrot Salad

This molded gelatin salad is a throwback to the era when every potluck table had a shimmering, fruit-studded Jell-O creation on it. Orange-flavored gelatin sets with shredded carrots, mandarin oranges, crushed pineapple, and chopped pecans for a sweet, crunchy, fruity side dish that’s more dessert than salad.

The key to getting the mix-ins evenly distributed is patience. The gelatin needs to chill until partially set, thick enough to suspend the carrots and fruit without them sinking to the bottom. Too liquid and everything drops. Too firm and you can’t fold anything in.

Unmolding onto a bed of lettuce with carrot curls and pecan halves as garnish is the classic presentation. Oil the mold before pouring the gelatin in, and when it’s time to unmold, dip the bottom in warm water for 10-15 seconds to release the seal.

Kitchen Tips

• Let the gelatin thicken to the consistency of raw egg whites before folding in the fruit and carrots. This is the “partially set” stage.
• Don’t drain the crushed pineapple. The juice adds flavor and a bit more liquid to the mold.
• Shred the carrots on the fine holes of a box grater so they blend into the gelatin rather than sitting in it as crunchy chunks.
• Oil the mold lightly with vegetable spray before filling. This makes unmolding much easier.

Variations

• Use lemon or lime gelatin instead of orange for a tangier version.
• Swap pecans for walnuts or leave them out for a nut-free option.
• Add a cup of cottage cheese or whipped cream into the partially set gelatin for a creamier, fluffier texture.