Yield: 12 servings
Drain pineapple, reserving juice. Prepare gelatin in large bowl according to package directions, adding salt and using reserved pineapple juice as part of the liquid.
Mix pineapple, cabbage, celery, carrot, bell pepper, and olives into gelatin mixture. Pour into ungreased 13x9-inch baking dish. Refrigerate until firm, 4 to 5 hours.
Cut salad into squares; arrange on lettuce-lined plates. Top each serving with a tablespoon of mayonnaise.
Nutritional Information Per Serving (1/12 of recipe): Calories: 36, Fat: 0.4 g, Saturated Fat: 0.1 g, Cholesterol: 0 mg, Sodium: 265 mg, Protein: 1.1 g, Carbs: 6.9 g
Diabetic Exchanges: 1 Vegetable
When I was a kid, my grandmother used to put mayonnaise on jello salad and I loved it! I've never seen anyone else do that. Is it a cultural thing? My grandmother was from Sweden. Thanks. ~Sheri
I'm not sure. Several of my family members have either topped with or put mayo in the jello salads. I'm from Kentucky, with Scottish, English & Irish descent.
I have an even easier salad: Microwave sugar free jello salad
1 large box sugar free strawberry Jello. 1 lb. strawberries, sliced, 1 small can diced pineapple in its own juice. Reserve juice. Marshmallows, and any other fresh fruit except (kiwi, fresh or frozen pinapple, gingeroot, papaya, figs, or guava. Gelatin will not set.)
Put gelatin in microwave safe bowl. Place 2 cups water and microwave 2 min. Stir 2 min. add reserved pinapple juice and water to make 1 1/2 cups. Stir in fruit.
Refrigerate at least 2 hours. Stir after 1 hour, to mix the fruit.
No added sugar, but obviously the fruit contains sugar. Not diatbetic safe, but low-cal, and almost no sugar.
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