Description
Sunshine Salad is a delightful and refreshing gelatin-based salad that combines the sweetness of pineapple with the crunch of carrots and pecans. Perfect for a light and colorful side dish.
Ingredients
Canned Crushed Pineapple:
8 ounces
Lemon Juice:
2 tablespoons
Lemon Jello:
3 ounces
Boiling Water:
1 cup
Carrots (grated):
3 medium
Pecans (chopped):
1/2 cup
Salt:
dash
Mayonnaise:
optional
Instructions
- Drain the pineapple, reserving the juice. Set the pineapple aside.
- To the reserved pineapple juice, add the lemon juice along with enough cold water to equal one cup.
- Dissolve the jello with boiling water.
- Stir the pineapple juice mixture into the dissolved jello.
- Pour the jello into a mold or a small square baking dish.
- Chill until it begins to thicken (about 45 minutes to 1 hour).
- Add the reserved pineapple, shredded carrots, pecans, and salt. Stir well to combine.
- Pour into a mold and chill until set (4 hours or overnight).
- To serve, cut into squares and top with a small dollop of mayonnaise (if desired).
Notes
- When mixing the salad ingredients, be sure to stir until fully combined and evenly distributed.
- The salad must be refrigerated for at least 4 hours to set properly but is best if chilled overnight.
- May be stored in your fridge covered for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
