Veggie Vomit
Veggie Vomit recipe
Yield
16 servingsPrep
20 minCook
0 minReady
5 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
jello
lime |
|
| ¼ | head |
cabbage
|
*
|
| 3 | each |
carrots
washed and peeled |
|
| 1 | can |
pineapple, canned, crushed
drained |
* |
| 11 | ounces |
mandarin oranges
segments, drained |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
jello
lime |
|
| 0.3 | head |
cabbage
|
*
|
| 3 | each |
carrots
washed and peeled |
|
| 1 | can |
pineapple, canned, crushed
drained |
* |
| 317.9 | ml/g |
mandarin oranges
segments, drained |
*
|
Directions
With an adult's help, prepare jello according to directions on box.
Refrigerate 2½ hours or until partially set.
Grate about half a cup cabbage and half a cup carrots into a bowl.
Add the drained pineapple and orange segments to the vegetables and mash with a fork until mixture looks well chewed.
Remove the jello and dump the vegetables in.
Stir gently with a fork.
Cover with plastic wrap and chill 2 to 4 hours until it has the consistency of a grassy pile of gelatinous puke.
