Golden Salad

What you see here is my modified version of

"Golden Salad"
found in Knox On-Camera Recipes...A completely new guide to Gel-Cookery 1962.

The recipe for the original is below.  It involves unflavored gelatin...because that's the product their pushing, Knox gelatin.  I honestly thought it was silly to use unflavored gelatin when there is a perfectly good already flavored one readily available.  J-E-L-L-O! 

The Knox version also requires heavy use of vinegar.  I just couldn't do it. 

Here is my recipe list to simplify matters:

 1 package Pineapple Jello, canned pineapple tidbits, canned mandarin oranges, grated carrot. How much of each produce item?  What ever you like. Prepare the Jello pineapple gelatin using the leftover juice from the canned pineapple and mardarin oranges as the cold liquid part. If it runs short of the required amount just add water.  Make jello in a separate bowl (not the mold just yet) and place in fridge until soupy thick.  Now mix in most of the pineapple, oranges, and carrots into jello reserving some fruit for later fancy flare usage. Line bottom of mold with some of the reserved oranges and pineapple in a decorative fashion.    Pour jello mixture into the prepared mold carefully as to not disturb the previously arranged fruit.  Place back in fridge until set.  I usually wait 24 hours.  Unmold, garnish profusely, and enjoy.