Shimmering Sunshine Salad Recipes

SUNSHINE SALAD

Steps:

• Drain pineapple and oranges, reserving juices. In a large bowl, combine pudding mix with reserved fruit juices. Fold in pineapple, oranges and strawberries; chill for at least 2 hours. Add bananas just before serving.

SUNSHINE PASTA SALAD

Steps:

• For the sunshine dressing: Add the mayonnaise, sour cream, mustard, lemon zest, lemon juice, garlic, salt and pepper to a medium bowl and whisk until combined.
• For the salad: Cook the pasta in salted water according to package instructions. Drain and rinse the pasta under cold water. Allow the pasta to dry slightly before assembling; this will help the dressing really adhere to the pasta.
• Pour the dressing over the pasta in a large bowl and toss to coat. Add the yellow and grape tomatoes, corn, bell peppers and banana peppers and toss gently until evenly mixed. Arrange the salad onto a serving platter and garnish with the lemon slices.

SUNSHINE SALAD

Steps:

• Mix cottage cheese, crushed pineapple, oranges and whipped topping.
• Sprinkle gelatin over top and fold in well.
• Refrigerate for at least 2 hours or overnight.
• To make it pretty, use a large ice cream scoop or mold in muffin cups greased with mayo and serve on lettuce leaf.

SUMMER SUNSHINE ON A SALAD PLATE

Steps:

• Combine spinach and lettuce in large bowl; chill in fridge while prepping toppings.
• Just before serving: in a small bowl, combine shallots and mashed egg, mashing a bit to meld flavors; add mayo, honey and juice, and stir to blend; set aside.
• Drizzle dressing over greens, tossing well to coat everything evenly.
• Portion greens onto six serving plates; then add one-sixth of the toppings, ending with the cheese sprinkled artfully on top.
• Garnish with one or two fresh strawberries.

SHIMMERING SUNSHINE SALAD

Steps:

• 1. In medium bowl, dissolve gelatin in boiling water. Stir in cold water and pineapple. Refrigerate until thickened but not set, about 45 minutes.2. Lightly oil six 1/2-cup salad molds. Stir carrot into thickened gelatin. Pour into oiled molds. Refrigerate until firm, about 4 hours.3. To serve, unmold onto salad plates. If desired, top with mayonnaise or whipped cream.Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 80 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 40 mg 2% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 1 g 2% * Sugars: 19 g * Protein: 1 g * Vitamin A: 50% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1 1/2 Fruit or 1 1/2 CarbohydrateSee Cook's Note: How to Make Molded Salads and Cook's Note: Tips for Molded Salads and Gelatin