Lemon Pineapple Salad Recipes

LEMON PINEAPPLE SALAD

Steps:

• Prepare jello according to package directions.
• Pour it in a 9x9 pan.
• When jello begans to set, add drained crushed pineapple.
• Beat cream cheese.
• Prepare 1 pk. dream whip according to recipe on package then add beaten cream cheese.
• Spread over jello mixture after it has set up.
• Combine in sauce pan, sugar and cornstarch; add pineapple juice and beaten eggs, cook until thickened, about 5 to 8 minutes.
• Let cool, then pour over top of whipped topping.
• Sprinkle with chopped nuts.
• Refrigerate.

LEMON PINEAPPLE SALAD

Steps:

• Stir together lemon-flavored gelatin and 2 cups boiling water in a large bowl until dissolved. Chill 1 hour or until consistency of unbeaten egg whites. Whisk in lemon pie filling and whipped topping until smooth. Fold in pineapple and lemon rind; spoon mixture into a lightly greased 2-quart mold or serving dish. Chill 8 hours or until firm.

PINEAPPLE LEMONADE

Steps:

• Core pineapple using a pineapple corer or slicer. Break up into chunks and measure out 2 cups. Save juices.
• Combine 2 cups pineapple and juices, 2 cups water, and lemon juice in a blender. Blend until smooth. Pour into a pitcher. Add remaining 2 cups water and sweetener. Stir and serve over ice.

LEMON JELL-O SALAD WITH PINEAPPLE AND BANANAS

Steps:

• Dissolve Jell-O in hot water, place in a 9 x 13" dish and refrigerate. When beginning to set, add pineapple, bananas and marshmallows. Return to refrigerator.
• Topping: Combine water/pineapple juice, sugar, cornstarch, egg, and butter. Mix well, making sure cornstarch is dissolved, and heat until thickened.
• When topping mixture is cool add whipped cream, and spread on top of Jell-O mixture. Top with grated cheese. Refrigerate until ready to serve.

APPLE PINEAPPLE SALAD

Steps:

• Drain pineapple juice into a saucepan. Add margarine and lemon juice; cook over medium heat until margarine is melted. In a small bowl, combine cornstarch and water until smooth; stir into juice mixture. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sweetener. Cool to room temperature, about 30 minutes. In a large bowl, combine pineapple, apples, grapes and poppy seeds. Add the dressing; toss to coat Cover and chill for at least 1 hour. Just before serving, gently toss in pecans.

LEMON-PINEAPPLE SALAD

Steps:

• 1. Combine 1 C pineapple juice and 1 C water. Bring to a boil over medium-high heat. Remove from heat and add geletins, stirring until dissolved. Pour into large bowl
• 2. Stir in condensed milk and mayonnaise, whisking until smooth. Stir in pineapple, cheese and pecans. Mix well
• 3. Pour into 9 X 12 casserole, cover and refrigeratr upt o 1 hours or until set.

PINEAPPLE, MANGO, AND MEYER LEMON SALAD

Steps:

• Combine fruit and lemon juice in a bowl. Top with coconut flakes.

CREAMY PINEAPPLE FLUFF SALAD

Steps:

• In a large bowl, beat the cream cheese, milk and lemon juice until smooth. Add pineapple and 1 cup marshmallows; fold in whipped topping. Sprinkle with the nuts, cherries and remaining marshmallows. Refrigerate leftovers.

PERFECT SUMMER FRUIT SALAD

Steps:

• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.